Pea soup to die for
And if you get this pea recipe right, it will be very ap(pea)ling.
As temperatures drop, we all warm to the idea of a satisfying soup. And if you get it right it, will very ap(pea)ling.
Nothing beats a home-made ham and split pea soup flavoured with pork stock. It might not be the most popular soup on the menu (let’s be honest, it’s easier to make a veggie or butternut broth) but why not be a tad adventurous with this split pea recipe.
Split pea soup ingredients:
– 400g dried split peas (soaked overnight, then drained)
– 1.5 litres pork stock
– 2 onions (each stuck with one clove)
– 1 bay leaf
– 1 ham bone
– Salt and pepper to taste
– 200g cooked ham (torn into shreds)
– A knob of butter
– A few fresh mint leaves.
Method:
– Put the soaked peas, bay leaf, clove-stuck onions, ham bone and stock into a pot and bring to the boil.
When the combination first comes to the boil, scoop off and discard the froth and impurities that rise to the surface of the pot.
– While the soup is cooking, check the salt levels and water down the stock if the ham bone has made it too salty.
– Reduce the heat and simmer until the peas are soft (at least one hour).
– When the peas are soft, remove and discard the bay leaf, onions and bones.
– Purée the soup until it is smooth and thick.
– Add a knob of butter to give the soup a rich gloss.
– Add about 200g of cooked ham torn into shreds.
– Season to taste and sprinkle a few mint leaves on top and serve piping hot.
For free breaking and community news, visit Rekord’s websites:
For more news and interesting articles, like Rekord on Facebook, follow us on Twitter or Instagram.
- We have exciting news! We’re offering a free alert to help you always be in the loop. Send an email with the word ‘Subscribe’ to breakingnews@rekord.co.za to receive your free daily breaking news update.
