Wednesday, 21 May 2014

pea and ham


Classic Pea and ham soup

290g (1 1/3 cups) green split peas
2 tablespoons olive oil
2 carrots, peeled, chopped
2 sticks celery, trimmed, chopped
1 brown onion, halved, chopped
3 garlic cloves, crushed
700g ham or bacon hocks
2L (8 cups) cold water
Salt & freshly ground black pepper

Rinse split peas under cold running water until water runs clear. Drain.
Heat oil in a saucepan over medium heat. Add carrot, celery, onion and garlic, and cook, stirring, for 5 minutes or until the onion softens.
Add split peas, ham hocks and water. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered, for 2 - 2 1/2 hours or until ham hocks are tender and the meat is falling away from the bones. Set aside for 5 minutes to cool slightly. Remove ham hocks from pan. Remove the meat from bones. Coarsely chop meat and return to pot. Stir until hot. Ladle soup into bowls.
Serve with crusty bread. Or served with toasted garlic bread, like we did. This soup freezes very well. Let cool first.
And if you have any room for dessert have a hot raspberry and apple crumble smoothered in hot custard. Perfect for a coolish autumn day.
I hope everyone has a good day or evening where ever they are.

1 comment:

  1. We have been having pea and ham soup a lot lately too, Shiralee. It is just great in the cool evenings.