Our version of this soup is rustic and very simple. It is also robust and very nourishing. The recipe makes a lot of soup so is perfect for a crowd,
Ingredients
500gm dried yellow split peas soaked overnight in 2 litres of water
1 ham bone
2 carrots peeled and diced
1 brown onion diced
3 sprigs of thyme
3 bay leaves
3 litres water
Salt
Fresh ground black pepper.
Method
Place the ham bone in a large saucepan or stockpot and cover with three litres of cold water. Bring slowly to a simmer, using a spoon or ladle to remove any scum or fat rising to the surface.
Strain the soaked split peas through a sieve and rinse them by running fresh cold water through them.
When there is no more scum forming from the ham bone add the split peas, diced onion, diced carrot, thyme and bay leaf.
Simmer gently for 2.5 to 3 hours until the peas are soft and the ham is falling off the bone. Do not boil; it is important to ensure it is only at a very gentle simmer or the meat will become tough and stringy.
When you have finished cooking, take the saucepan off the heat and allow the soup to cool slightly.
Carefully lift the ham bone from the pot and place it on a plate. Make sure you leave no scraps of bone in the soup. If you do you will hear them when you blend the soup!
Remove the remnants of the thyme sprigs and the bay leaves.
Strip the meat from the bone, putting aside the prime pieces to add to the soup after blending, Discard all fat, skin and gristle. Return all the leftover meat pieces to the soup.
Blend the soup with a wand or through a liquidiser adding salt and fresh ground black peeper to taste.
Add the reserved pieces of ham, heat through and serve with toast or fresh baked sourdough.
Comments