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SPLIT PEA AND HAM SOUP

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SPLIT PEA AND HAM SOUP

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Ingredients

500 grams dried green split peas
2 litres Water
1 smoked ham hock
1.5 cups diced cooked ham
3/4 cup fresh or frozen peas
1 stalk celery chopped
1 Onion chopped
1 carrot chopped
3 Bay Leaves
3 cloves Garlic
1 teaspoon cayenne pepper
Butter
freshly ground black pepper
  • Medium

Ingredients

Directions

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This recipe builds on my Mother’s recipe that I recall so fondly from my childhood in Canada. After a hard day of play in the cold west coast winter rain, sitting down to this sweet smoky broth was such a treat. We used to eat it with bucket loads of butter cooked croutons, but now I tend to eat it with just a little fresh bread. However you have it, I’m sure it will become a winter favourite.

  1. Soak peas overnight in water.
  2. Rinse the peas & discard water.
  3. Place a couple tablespoons of butter in a large heavy based pot. Over medium to high heat soften the onion, carrot and celery.
  4. After a couple of minutes add the garlic and continue cooking.
  5. Add about a litre of water, the hock, bay leaves and rinsed peas. Stir and add another litre of water.
  6. Bring to the boil and reduce to a simmer.
  7. Allow to simmer for 4 hours (more liquid may be added if the contents become too dry).
  8. While the soup cooks: Sauté the diced cooked ham in fry pan over high heat with a little butter. When it starts to brown remove from the pan, and set aside.
  9. Pour boiling water on the fresh or frozen peas and allow to stand for 1 minute, strain and set aside.
  10. Once the soup has finished cooking, allow it to cool slightly, remove the hock, bay leaves and blend or process the soup until smooth.
  11. Return the blended soup to a medium heat and taste for seasoning, (the hock should have infused some salt).
  12. Add the cooked ham and peas and serve.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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