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Yellow Split Pea Soup with Ham
Chef
Intermed..
StarStarStarStarStar

Courtesy of www.lecreuset.ie

PREP IN
15 MIN
COOK IN
95 MIN
SERVE
6
SHARE &COMMENT
Yellow Split Pea Soup with Ham
Chef
Intermed..
StarStarStarStarStar
SHARE &COMMENT
PREP IN
15 MIN
COOK IN
95 MIN
SERVE
6

Introduction

Courtesy of www.lecreuset.ie

Ingredients

  • 2 onions
  • 2 garlic cloves
  • 2 celery sticks
  • 2 tbsp olive oil
  • 500g yellow split peas
  • 2 litres water
  • 500g piece of lean smoked gammon
  • 1 tbsp fresh thyme, chopped and a few thyme leaves to serve
  • 2 bay leaves
  • 1 tsp black pepper
  • 3-4 tsp wholegrain mustard

Method

  • 1. Chop the onions, celery and garlic finely.
  • 2. Heat the oil in a heavy based pan, add the vegetables and cook for 3-4 minutes until softened but not coloured.
  • 3. Rinse the peas in a sieve under running water and add to the pan along with the 2 litres of water, gammon, thyme and bay leaves.
  • 4. Bring the contents of the pot to a boil, reduce the heat to low, place on the lid and cook for 1½ hours.
  • 5. Remove the ham from the pot, discard the bay leaves and any herb twigs.
  • 6. Remove the skin and any fat from the ham, shred the meat into bite size pieces and keep warm.
  • 7. If a smooth finish is desired, blend the soup in a processor. Stir in the black pepper and adjust the seasoning to taste.
  • 8. Pour the soup into serving bowls, add a handful of the shredded meat and dot the tops with the wholegrain mustard. Finish with a sprinkling of the fresh thyme leaves and serve with chunks of rustic wholegrain or spelt bread.

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