London peculiar' pea soup Recipe
Ingredients
1 ham hock (see note)
1/2 cup (60g) frozen peas, blanched
Cream and crusty bread, to serve
1 1/2 cups (300g) dried green split peas, soaked overnight, drained, rinsed
1 onion, 1 carrot & 1 celery stalk, chopped
2 bay leaf
Ingredients
1 ham hock (see note)
1/2 cup (60g) frozen peas, blanched
Cream and crusty bread, to serve
1 1/2 cups (300g) dried green split peas, soaked overnight, drained, rinsed
1 onion, 1 carrot & 1 celery stalk, chopped
2 bay leaf
London peculiar' pea soup Recipe
Method
Notes
Step 1
Place split peas, onion, carrot, celery, bay leaf and ham hock in a pan. Add enough water to cover, bring to the boil, then simmer over low heat for 1 1/2 hours, stirring occasionally, until peas start to break down and hock is tender. Discard bay leaf. Remove hock and set aside. Allow soup and hock to cool slightly.
Step 2
Remove ham from hock and chop, discarding skin and bone. Blend soup, in batches, then add ham and warm over low heat. Season. Ladle soup into bowls, garnish with peas and a drizzle of cream, then serve with bread.
Method
Notes
Step 1
Place split peas, onion, carrot, celery, bay leaf and ham hock in a pan. Add enough water to cover, bring to the boil, then simmer over low heat for 1 1/2 hours, stirring occasionally, until peas start to break down and hock is tender. Discard bay leaf. Remove hock and set aside. Allow soup and hock to cool slightly.
Step 2
Remove ham from hock and chop, discarding skin and bone. Blend soup, in batches, then add ham and warm over low heat. Season. Ladle soup into bowls, garnish with peas and a drizzle of cream, then serve with bread.
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