Pea and Ham Soup
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You can use a ham hock to make this stock, but the best time to make it is using the stock from cooking a gammon at Christmas with a bit of the left-over ham added for extra flavour. Serve each bowl with a teaspoon of soured cream, a sprig of fresh coriander and fresh bread.
Serves 8
Ingredients
- 2 litres gammon stock
- 500 g dried yellow split peas
- 50 g butter
- 2 onions (chopped)
- 2 carrots (sliced)
- 1 stick celery (finely chopped)
- 1 potato (diced into small cubes)
- 200 g cooked gammon (or ham hock, diced)
- 8 tsp soured cream
- 1 fresh coriander
Method
- Step 1 Soak the split peas in water overnight.
- Step 2 Melt the butter in a large saucepan then saute the onion over a gentle heat until softened (around 10 minutes). Add the carrot and celery and cook for another 10 minutes.
- Step 3 Add the split peas (drained), potato pieces and half of the gammon, and cook gently for 30 minutes.
- Step 4 Season to taste, serve in bowls, and add the remaining gammon on top of each bowl with a small spoonful of soured cream.