Ham and Split Pea Soup
Serves Four:
If you don’t know your bacon supplier it can be a good idea to soak the gammon knuckle for a few hours in cold water before cooking. The soup is very easy to make but takes a little pre-planning.
- 1 gammon shank or knuckle
- 1/2 bay leaves and/or a few sprigs of thyme
- 250 gm or approx. 9oz yellow split peas
- 2 medium to large onions(or leeks), chopped
- Seasoning
The day before you want to eat the soup cook the knuckle, with the herbs, for a couple of hours or until very tender.
Leave to cool completely then remove the fat from the surface and take out the knuckle and herbs
Put the chopped onions and washed split peas into the gammon stock
Bring to a gentle simmer and cook for an hour or so until the split peas are tender
Whiz with a hand blender or in a liquidiser until smooth
Meanwhile remove the meat from the knuckle
When ready to serve place the cubed or shredded meat back in the now smooth soup
Season to taste, reheat and serve with crusty bread
This is a warming winter soup that appeals to carnivores and serves 4 generously. For a thicker soup or more people just use more split peas.
It reheats well for the next day or even two days.