For something to stick to your ribs in this weather …… its hard to go past Stephanie Alexander’s Pea and Ham soup
Serves 8 -10
Use yellow or green split peas, whichever you prefer. Make a large pot and keep it in the refrigerator. It won’t last long.
400 g split peas
1 large onion diced
2 carrots peeled and diced
50g bacon bones or 1 small smoked ham hock
3 litres cold water
3 cloves garlic peeled
1 bay leaf
1 generous sprig thyme
freshly ground pepper
Place all ingredients in a large pot and bring slowly to simmering point. Set lid of pot a little ajar and continue to simmer for about 1 1/2 hours until peas are quite tender. Remove bones or hock. Discard bones ( reserve hock). Puree soup in food processor or blender, then adjust seasoning. If too thick, add water. If using a hock, discard skin then dice meat and return to soup. Reheat and serve with sippers – small cubes of bread fried crisp in olive oil ….. yum
Thank you for being the hand model … Gentle.
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