Pea and Ham Soup

In my opinion, this is the best ever recipe for pea and ham soup. It is tasty, rich, nourishing and satisfying, with a superb texture and smoky flavour. I make it in the slow cooker.

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Ingredients:

  • I chubby smoked bacon hock
  • 1 large onion chopped
  • 3 sticks of celery chopped
  • 1 packet (500g) dried green split peas
  • A good pinch of baking soda
  • ½ tsp. curry powder
  • 2 tsp. vegetable or chicken stock powder
  • a few grinds of black pepper
  • 2 or 3 Bay leaves
  • a pinch of thyme
  • a pinch of mace
  • 2 litres water

Method:

  1. Soak the pease in a bowl of water with baking soda for an hour or two
  2. Rinse, drain and transfer to the slow cooker
  3. Add the hock, celery, onion, herbs and spices and top up with water
  4. Cook eight to ten hours or overnight
  5. Remove the bay leaves and hock Make sure all the bones are out
  6. Separate the bones, meat and skin with its collagen layer.
  7. Discard the leaves and the bones, put the meat aside, and return the skin and the collagen to the soup. This is the secret to the texture and flavour.
  8. Blend with a blender wand or blender until smooth and creamy.
  9. Break up the meat into small pieces and return it to the soup
  10. Top up the pot with boiling water and cook for a further hour or so
  11. Stir well before serving
  12. Serve with fresh crusty bread, buttered toast or croutons.

Improves each time it is reheated. Keeps in the fridge for a week.

Can be frozen.

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About Alan

Alone in a sea of spinifex.
This entry was posted in Bacon, ham, slow cooker, soup and tagged , , . Bookmark the permalink.

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