Split Pea Soup with Ham and Gluten-Free Bannock

Instructions

1. 1Rinse the about 450 g of dried split peas thoroughly under cold water. Place the rinsed split peas into a large, heavy-bottomed pot.
2. 2Add the 1 medium ham hock, the chopped 1 medium onion, the chopped 2 medium carrots, the chopped 2 stalks celery, the minced 2 cloves garlic, the 8 cups of chicken broth, and the 1 bay leaf to the pot with the split peas.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes to 2 hours. The soup is ready when the split peas are very tender and have broken down, and the ham is cooked through.
4. 4Carefully remove the 1 medium ham hock from the pot. Place the ham hock on a cutting board. Once cool enough to handle, shred the meat from the bone, removing and discarding any skin, fat, or bone. Return the shredded ham meat to the pot of soup.
5. 5While the soup is simmering, preheat your oven to 200°C.
6. 6In a medium bowl, whisk together the 1 cup of gluten-free all-purpose flour blend, the 2 tsp of baking powder, and the 1/4 tsp of salt.
7. 7Pour in the 1/2 cup of milk and the 2 tbsp of olive oil. Stir the mixture with a spoon until it is just combined into a shaggy dough. Do not overmix.
8. 8Drop spoonfuls of the bannock dough onto a baking sheet. Bake for 12 to 15 minutes, or until the bannock is golden brown and cooked through.
9. 9Season the split pea soup with the 1/2 tsp of salt and the 1/4 tsp of black pepper. Stir well. Serve the hot split pea soup immediately with the warm gluten-free bannock.

Substitutions

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