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Yellow Split Pea Soup with HamAdd to My Cookbook
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- 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
- Chop the onions, celery and garlic finely.
- Heat the oil in a heavy based pan, add the vegetables and cook for 3-4 minutes until softened but not coloured.
- 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.
- Bring the contents of the pot to a boil, reduce the heat to low, place on the lid and cook for 1½ hours.
- Remove the ham from the pot, discard the bay leaves and any herb twigs.
- Remove the skin and any fat from the ham, shred the meat into bite size pieces and keep warm.
- If a smooth finish is desired, blend the soup in a processor. Stir in the black pepper and adjust the seasoning to taste.
- 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.