Ingredients
Method
1.Heat oil and butter in a large saucepan. Cook onion, celery and garlic until vegetables are softened and browned lightly. Add water, ham and parsley stalks. Bring to boil.
2.Reduce heat, simmer, covered, 1 hour. Add split peas, simmer, covered, a further 45 minutes-1 hour, or until peas are very tender.
3.Remove ham hocks and parsley stalks from soup. Shred meat finely, discarding the skin and bone.
4.Blend or process half the soup mixture and the defrosted baby peas, in batches, until smooth. Combine with remaining soup in clean saucepan with shredded ham, stir over heat until hot. Remove from heat. Season to taste with salt and freshly ground black pepper.
5.Serve soup topped with parsley and freshly cracked black pepper, and with crusty bread, if desired.
