Pea and Ham Soup
I love winter for the food. All the soups and stews, those rich meals laced with starchy accompianiments and thick gravys are just blissful.
This soup can be as thick or as thin as you like. I actually like this quite thin but the missus likes it so thick it can nearly be cut with a knife. Each to their own, I suppose.
When looking for a ham hock, make sure you dont get a smoked hock or a bacon hock. They just dont work with this recipe.
Ingredients
1 ham hock
500 grams split peas
4-5 medium carrots, fienly diced
4 onions finely diced
200 grams of frozen peas, not minted
Method.
In a 6 litre stock pot, cover the hock in cold water, at least 3 litres, add the lentils and bring to a simmer for about two hours, stirring every now and then to stop sticking.
Remove the the hock from the broth and remove the skin and any large chunks of visible fat. Chop the remaining meat into small dice and return to the stock along with the carrots and onions. Simmer for another hour or until everything is cooked. Add the frozen peas and remove from the heat, serving with crusty bread.
This entry was posted on Saturday, May 23rd, 2009 at 8:45 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.