Split pea soup with bayonne ham

Split pea soup with bayonne ham

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

You’ll need to start this comforting soup a day ahead, as the split peas must be soaked overnight.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 shallots, diced
200g yellow split peas, soaked overnight
500ml chicken stock
200ml double cream
4 slices bayonne ham
sea salt
freshly ground black pepper

Method

  1. Heat the oil in a saucepan and fry the shallots over medium heat for 1–2 minutes until starting to soften.
  2. Drain the soaked peas, then add to the pan with the chicken stock and bring to the boil. Simmer gently for 25–30 minutes, or until the peas are soft. Remove from the heat.
  3. Using a stick blender, blend the soup until smooth. Stir in the cream and season to taste with salt and pepper, then gently reheat the soup to warm through.
  4. Ladle the soup into bowls and top with the Bayonne ham.
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