Pea and ham soup

Pea and ham soup

By
From
The Frugal Cook
Serves
4
Photographer
Mike Cooper

The perfect way to finish off a ham hock or use the stock from cooking a gammon or bacon joint.

Ingredients

Quantity Ingredient
1 tablespoon light olive oil or other cooking oil
15g butter
1 medium-large onion, peeled and roughly chopped
2 medium carrots, peeled and sliced
2 sticks celery, trimmed and sliced
ham hock bone, plus some extra ham
225g green split peas
1 bay leaf
or a sprig thyme
salt
pepper
a handful fresh parsley

Method

  1. Heat the olive oil in a heavy saucepan or casserole, add the butter then, once it has melted, tip in the chopped and sliced vegetables and give them a stir. Cover the pan and cook on a low heat for about 10 minutes until the vegetables are beginning to soften. Add the ham bone, the split peas and bay leaf then pour in enough water to cover the bone (about 750ml). Bring to the boil and skim, then simmer the soup for about an hour until the peas are soft and mushy. Remove the bone and add a little extra water or stock. Season well with salt and freshly ground black pepper. Chop up the ham and parsley, add to the soup and reheat. Check seasoning and serve.

Variations

  • A good soup for using up the tail end of a veg box. Also works well with turnips and swede.

Thrifty tip

  • For some reason split peas are significantly cheaper than other pulses - one of the best food bargains around.
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