Curry Split Pea & Rice Soup

Ingredients

Ham Stock
- 4 Pork Hocks
- 2 bay leave
- 3 tsp chopped garlic
- 1/2 Tbsp Thyme
- 1 Tbsp Pepper
- 1/2 tbsp salt
- 1 tsp Oregano
- 2 Carrots, with skin speared
- 1/2 onion

Soup
- 16oz Green slit Pea
- Stock
- 1 Tbsp Curry
- 1 tsp powered ginger
- 1 Tbsp Pepper
- 6 cloves Garlic, chopped
- 2 Carrots sliced
- 1/2 Cup Brown Rice
- 3 Tbsp Butter
- 1/2 onion diced

Directions

Stock
1. Put all ingredients in large pot. Add enough water to cover.
2. Bring to boil.
3. Lower to about medium heat, to maintain a simmer.
4. Let simmer for 6 hours, adding water as the water level drops.
5. Strain
6. You need about 8 cups worth.

Soup
1. Melt Button over low-medium heat
2. Once melted add onions and sweat about 3 minutes.
3. Add garlic. Cook for about 2 to 3 more minutes.
4. Add curry, ginger, pepper, carrots, peas, rice and stock.
5. Raise heat to high and bring to boil.
6. Once at boil, cover and lower heat to low.
7. Simmer for 30 to 45, until both rice and peas are done.
8. Carefully blend using an immersion blender
9. Add water if soup is too thick.
10. Serve.