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Pea and Ham Soup
By Andy | February 26, 2008
Pea and Ham Soup
Serves 4
Prep time : 10 minutes
Cooking time : 60 minutes
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Ingredients
1 tablespoon of oil.
500 grams of dried split peas.
750 grams of bacon bones.
2 litres of water.
2 cloves of garlic, unpeeled.
2 onions, unpeeled.
2 bay leaves.
1 tablespoon peppercorns.
1 carrot, finely diced.
2 stalks of celery, finely diced.
Method – Stock
Heat the oil over low heat in a stock pot.
Smash the garlic with the flat blade of your knife.
Cut the onions into quarters.
Fry the garlic and onions until the garlic is fragrant.
Add the bacon bones to the pot, turn the heat to high and add the water, bay leaves and peppercorns.
Bring to the boil, reduce heat and simmer uncovered for 1 hour.
Remove from heat, remove bacon bones and set aside.
Strain remaining stock into another pot and allow to cool for at least an hour.
When cool, carefully skim fat from the top of the stock.
Method – Stock
Soak the split peas overnight in cold water. Change the water at least once.
Strip any meat from the bacon bones and shred finely.
Bring the stock to the boil, add the drained split peas, carrot, and celery.
Reduce heat and simmer uncovered for 10 to 15 minutes.
Allow the soup to cool before blending it with your stab mixer or blender until lump free and silky.
Reheat the soup to a simmer, add the meat and allow the meat to warm, about 5 minutes.
Serving
Ladle to bowls and serve immediately.
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Topics: Pork, Soups | No Comments »
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