Pea and ham soup

Pea and ham soup

By
From
The Margaret Fulton Cookbook
Serves
6-8
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
500g split peas
2 rashers bacon, diced
2 onions, sliced
2.5 litres water
1/2 teaspoon freshly ground black pepper
1 sprig fresh thyme
1 bay leaf
1 ham bone
2 carrots, diced
1 cup sliced celery
2 teaspoons salt or to taste
2 tablespoons lemon juice
croutons, (optional)

Method

  1. Cover the peas with cold water and soak overnight. In a large saucepan, sauté the bacon, then add the onions and sauté until they are golden. Add the drained peas, water, pepper, thyme and bay leaf. Add the ham bone. Bring slowly to the boil, reduce the heat and simmer, half-covered, for 1 hour. Add the carrot and celery and continue to cook for another hour.
  2. Remove the thyme and bay leaf and discard. Take out the ham bone, cut all meat from the bone, removing excess fat and any skin, dice and return the meat to the soup. Add the salt and lemon juice just before serving. Serve with croutons, if liked.

Note:

  • sliced frankfurts or spicy smoked sausage may be heated in the pea and ham soup. It is then suitable as a main course for lunch.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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