Pea & Ham Soup

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

Introduction

If you don't have a ham bone, use stock instead of water, and finish the soup with 200g chopped ham. Serves 4 Preparation time: 15 minutes Cooking time: 40 minutes

Ingredients

Serves: 4

Metric Cups

200 grams yellow split peas (or green, rinsed and drained)
1½ litres water
1 ham bone (from a cooked ham)
1 carrot (chopped)
1 onion (chopped)
½ leek (chopped)
2 bay leaves
salt
freshly ground pepper
fresh parsley (chopped, to serve)

7 ounces yellow split peas (or green, rinsed and drained)
2⅗ pints water
1 ham bone (from a cooked ham)
1 carrot (chopped)
1 onion (chopped)
½ leek (chopped)
2 bay leaves
salt
freshly ground pepper
fresh parsley (chopped, to serve)

Method

Pea & Ham Soup is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the peas and water in a large pan, bring to the boil and skim off any scum.

Meanwhile, cut off any ham from the bone. Dice and set aside.

Add the carrot, onion, leek, bay and bone to the peas. Season, cover, return to a simmer and cook for 40 minutes or till the peas are tender.

Remove the bone and bay.

PurÃ©e the soup. Return to a clean pan, reheat and check the seasoning.

Ladle into bowls, garnish with the ham and parsley and serve.

Put the peas and water in a large pan, bring to the boil and skim off any scum.

Meanwhile, cut off any ham from the bone. Dice and set aside.

Add the carrot, onion, leek, bay and bone to the peas. Season, cover, return to a simmer and cook for 40 minutes or till the peas are tender.

Remove the bone and bay.

Ladle into bowls, garnish with the ham and parsley and serve.