Name: Fennel and Split Pea Ham Hock Soup with Spinach
Prep time: 20 min
Cook time: 3 h 50 min
Total time: 4 h 10 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 medium fennel bulb, trimmed and thinly sliced (reserve fronds for garnish); 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 ham hock (about 500-700 grams); 1 cup dried split peas, rinsed; 2 medium potatoes, peeled and diced; 100 grams fresh spinach leaves, washed and roughly chopped; 4 cups (1 liter) chicken or vegetable stock, plus additional water for boiling ham hock; Salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves; Juice of half a lemon (optional, to brighten flavors)

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Generated by the Mr. Cook AI.

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