Yellow Split Pea and Ham soup
Summary
| Yield | |
|---|---|
| Prep Time | 3 hours |
| Kind of Dish | soup |
Description
A warming soup for a winter's evening.
Ingredients
- 2 Smoked Ham Hocks
- 2 onion
- 2 carrots
- 4 Sticks of Celery
- 350 g Yellow Split Peas
Instructions
Make a stock of the ham hocks, 1 onion, carrots and celery by putting them in a large pan and covering them with water so that they are submerged by about an inch. Do not add salt as the ham hocks ought to be salty enough. Season with pepper and bay. (possibly juniper might work but I haven't tried this). Bring the stock to the boil and skim off any scum that rises, simmer for two hours.
Strain the stock and keep the ham hocks, the vegetables can be tossed. Fry an onion in the bottom of a saucepan until golden then add the split peas and enough stock to cover. Bring to the boil and simmer with a lid on for 45 minutes. Top up the stock if the peas start to become uncovered. whilst the peas are simmering trim any meat from the ham hocks and throw the bones and fat away.
Once the peas have softened and swelled, blend the soup to a smooth creamy texture. Serve and garnish with the ham trimmed from the hocks.
