Pea and Ham weather …..

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.