Sunday, September 23, 2012

Soup it up

Spring may have sprung but the sight of a hambone at the deli at 7 o'clock this morning (too wet to cycle so I did the shopping instead and Sunday early is the best time, no children squealing or hung-over tourists blocking the spice rack).
This recipe freezes really well so I often make up a huge batch and freeze single-serves for those times when you feel tired, cross and cold and need an internal hug.

To die for pea and ham soup
1 ham bone (hock's don't cut it, so chat up your local butcher for the real deal)
1 packet split dried peas
3 litres water
handful of fresh thyme
1 bay leaf
Couple of grinds of fresh ground pepper
2 carrots, chopped
1 onion, chopped,
3 cloves garlic, chopped

  1. Put everything in a heavy-based pot and simmer for at least one hour.
  2. Remove ham bone and any meat which has fallen off and (wearing disposable gloves), remove fatty bits and gently chop or tear apart the meat.
  3. Discard hambone - give to the dog or chooks to enjoy.
  4. Remove bay leaf and remains of thyme.
  5. Place the liquid mixture in a blender and whizz until smooth.
  6. Place meat and liquid back in the pot and gently stir.
  7. Serve with rye or sourdough bread toasted with oil or garlic or both.
Best enjoyed in front of a roaring fire after a winter / spring surf, cycle or day in the garden.

Pea and ham soup on the stove - mmmm!

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