Mike van de Elzen: Dutch pea & pork hock chowder w smoked cheddar toasts

Happy Mother's Day to all those wonderful mums out in the world.  Every year, I want to bring you a recipe that you can all cook for your mums and this year is no different. But instead of a dessert or something sweet, this year, I want to share with you my own mum's recipe. Dutch pea and ham soup.   It's a cracker of a soup and if your wooden spoon stands up in the middle, you know that it's just thick enough.  Make it for your mum tonight! Dutch pea & pork hock chowder w smoked cheddar toasts Cook Time: 1 ½ hours Prep Time: 15 minutes Serves: 6 Ingredients: 1 smoked pork hock 2 carrots, peeled and quartered 2 onions, peeled and quartered 2 bay leaves 2 litres of vegetable stock 3 cups green split lentils Smoked cheese toast 8 slices ciabatta 4 Tbsp Dijon mustard 1 cup smoked cheddar, grated Instructions: Place all the ingredients into a slow cooker or a large pot with a lid. Bring to the boil, reduce heat and simmer (covered) for 1 ½ hours. Remove the hock and set aside, blitz the rest of the soup until smooth. Pick the meat from the ham hock and add to the soup. Serve with cheese toasts. For the toast: Spread the Dijon mustard over the ciabatta slices then top with grated smoked cheese. Place under a hot grill until cheese is golden and bubbling. Mike’s website – goodfromscratch.co.nzSee omnystudio.com/listener for privacy information.