Entrees

Pea and ham soup

Name: Pea and ham soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 16 small serves
Ingredients: 300g dried split green peas; 2 onions, chopped; 1 large carrot, peeled, roughly chopped; 2 celery sticks, chopped; 2 teaspoons dried thyme; 1 teaspoon dried basil; 1L (4 cups) chicken or vegetable stock; 1 ham bone or 2 smoked ham hocks*; 150ml thin cream

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15m

16 small serves

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You have to start this one the night before, but the final result is well worth the effort!

300g dried split green peas
2 onions, chopped
1 large carrot, peeled, roughly chopped
2 celery sticks, chopped
2 teaspoons dried thyme
1 teaspoon dried basil
1L (4 cups) chicken or vegetable stock
1 ham bone or 2 smoked ham hocks*
150ml thin cream

Method

1.

Place the peas in a large bowl and cover with cold water. Cover and set aside overnight to soak.
2.

The next day, drain the peas and transfer them to a large saucepan or stockpot. Add the onion, carrot, celery, dried herbs, stock and 1 litre (4 cups) of water. Stir to combine, then add the ham bone or hocks. Bring to the boil, skimming any scum that may appear on the surface, then reduce heat to low, cover and simmer for 1-1 1/2 hours, stirring occasionally. Remove the ham bone and set aside. Allow the soup to cool slightly, then blend in batches. Return to the pan and add the cream. Taste and season with salt and pepper (taste before seasoning as the ham bone may have made the soup salty). Pour the soup into thermos flasks if transportting.