What’s with the weather? It is days since I have seen a ray of sunshine. Not that I am complaining, I love winter. It is just that it is so unlike Perth. The heat goes on for so long, you can’t imagine it ever coming to an end, especially, with a cold, wet spell like this.
But it has and it is time to bring out the big guns. It’s cold, it’s wet and we all need some pea and ham soup to cheer us up. Now, I appreciate that you probably have your own way of making it but just in case someone out there has never made it or has lost their family recipe, this is what I do.
- 1 bacon hock
- 450g yellow split peas (Ignore the fact that I have some puy lentils with mine. I didn’t have enough yellow split peas and I wasn’t going back to the shop so I topped up with puy lentils. The soup tastes the same but yellow gives a better colour and texture.)
- 1 medium onion, roughly chopped
- 4 stalks of celery, roughly chopped
- 1½ medium carrots or 1 large carrot, roughly chopped
- bay leaves
- salt and pepper to taste
- Put all ingredients into a large pot and cover, generously, with water.
- Bring to the boil, then simmer until all the vegetables are very soft and the meat is coming away from the bone (about 3 hours).
- Take the pot off the heat and remove the bay leaves and the hock. (Make sure there are no stray bones left behind.)
- Blend the soup with a stick blender.
- Return meat from hock to the soup. Discard the bone, rind and fat.
- Blend until smooth.
- Reheat and taste for salt and pepper.
- Add more water, if the soup is too thick.