Saturday, July 31, 2010

Pea and Ham Soup

I love Pea and Ham Soup, but it has taken me a few tries to get the right recipe. But I think I have found the right one. It is really nice with a dollop of sour cream, and very easy to make.

Pea and Ham Soup

2 cups (500gm) green split peas
1 ham bone (from a cooked ham) or
2 ham hocks (I only used one, but two would probably taste even better).
2 litres cold water
1 onion, chopped
2 cloves Garlic, chopped
2 sticks Celery, chopped
1 Bay leaf
Salt and pepper
Parsley, to garnish

Cover split peas in cold water and soak overnight. The next day, drain peas well and place in a large pot with remaining ingredients, except salt, pepper and parsley.

Bring mixture to the boil, then turn down the heat and simmer for 1 hour. Remove any ham from the bones and reserve. Puree soup, then season with salt and pepper.

* If you forget to soak the peas overnight, you can cover them with boiling water, leave to soak for 1 hour and then drain and continue with the recipe. Soaking the peas cuts down on cooking time.

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