Okay, time to start looking at ways to use up the leftover Christmas ham and bone. And what better way than making a Pea and Ham soup? It may be summer in Australia (and not typical soup weather), but we can always pretend we're in the Northern Hemisphere ... can't we? By the way, Happy New Year's Eve!
Ingredients:
- 1 x left over Xmas Ham bone and ham meat (diced)
- 1 spanish onion - diced
- 2 large carrots - diced
- 2 stalks of celery - sliced
- 3-4 potatoes (medium size) - cubed
- 1 leek - sliced thinly
- 2 x Maisel chicken stock cubes
- 12 cups of water (approx 3 litres)
- Salt and pepper for seasoning
- 1 x 500 gram packet of green split peas
(Note: Goes well with a French baguette and green salad)
Method:
Step One -
Prepare all the ingredients and throw them into a very large pot. Make sure you crumble the chicken stock cube over the vegetables and ham bone/meat.
Step Two -
Boil the water in a kettle. Pour over the vegetables and meat.
Step Three -
Bring the soup to boil ... then simmer on low/medium heat for an hour ... longer if possible.
Step Four -
Serve with warm crusty bread and a salad.
Talia wrote:
ReplyDeleteThis dish would be lovely on a cold winter night but it just fine to have any night. The more vegetables you add the better it tastes. I know that is an unusual thing for a child to say. Make sure you cut the vegetables in to thin pieces.
I really liked the taste and texture of this soup. It wasn't too salty and the consistency of the split peas was lovely with the leek, potatoe and other vegetables. A very delicate version - not stodgy and salty. A light version for summer.
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