Mount Gnomon Country Style – Pea and Ham Soup

Guy Robertson from Mount Gnomon Farm has a famous recipe that apparently girls have proposed over. “That’s true!” Now coming into the cooler weather, Guy will be serving this up at his farm restaurant in Penguin as of this weekend.

Ingredients

5 onions – Steve’s Vegies

2 ham hocks – Mount Gnomon Farm

300g bacon – Mount Gnomon Farm

olive oil

salt and pepper to taste

1 kg split peas

2 carrots (grated) – Laos Fresh Farm

Method

In soup pot brown 5 brown onions and 300 gm bacon (do not trim the fat off the bacon) with olive oil until caramelised. Add 2.5 L of boiling water. Add the ham hocks and make sure they are completely submerged in the water. Bring to boil and then to a simmer. After half an hour, add split peas, carrots (grated) and salt and pepper. let it simmer, stirring occasionally. After 1.5 hours, when the meat falls off the bone, take ham hocks out and debone and tear the meat then return the meat to the soup. Serve with a dollop of sour cream, parsley and fresh crunchy sourdough.

Recipe sourced from Guy Robertson – Mount Gnomon Farm

  • Image credit: Mark O’Meara