Ingredients
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400 g green Split Peas
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25 g Butter
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1 Onion
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1 Carrots
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1 Celery
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1.5 litres Ham Stock
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100 g cooked Ham
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handful of Parsley
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Salt
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Black Pepper
Directions
Steps
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1
Done
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Soak the split peas in plenty of cold water overnight. |
|
2
Done
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Melt the butter in a large saucepan. Add the onion, carrot and celery and fry them gently for 5 minutes. |
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3
Done
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Drain the split peas and add them to the saucepan, then pour in the stock. Bring the liquid to the boil and let it bubble away fiercely for 10 minutes, then turn the heat down to a gentle simmer. Taste for seasoning and add salt and pepper as required – the ham stock will be salty so you might not need any salt. |
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4
Done
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Simmer for about an hour or until the peas are tender. Whizz the soup with a hand blender a few times in the saucepan or purée half the soup in a blender or food processor it’s good to keep some texture. Add the diced or shredded ham and heat through, then sprinkle with parsley and serve piping hot. |
