Split Pea and Ham Soup

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Split Pea and Ham Soup

  • Servings: 6 - 8
  • Time: Soaking - overnight; prep - 30 mins; cooking - 4 hrs
  • Difficulty: Easy
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Split pea and ham soup ready to eat

Ingredients

  • 1 packet green split peas
  • 1 smallish eisbein
  • 3 potatoes, peeled and grated
  • 3 large carrots, peeled and grated
  • 3 large leeks, well washed then sliced
  • 3 Knorr beef stock pots, or 2 stock pots and a couple of teaspoons of Ina Paarman beef stock
  • Cold water

Optional:

  • Celery tops (just cut the leaves off a bunch of celery, wash them and roughly chop them up)
  • Spicy sausage, sliced up
  • Parsley
  • Yoghurt
  • Drizzle of olive oil

Method

Soak the split peas overnight by placing them in a big bowl and filling the bowl with water. In the morning you will find that the peas have absorbed a lot of the water and swelled up. Pour them through a sieve to get rid of any excess water, then run the tap over the peas for a few seconds to get rid of any extra starch. Pour the peas into a big pot.

Briefly rinse the eisbein under the tap and prepare all your veg. Wash and slice the leeks, and peel and grate the potatoes and carrots.

Place the eisbein and veg into the pot with the peas and add the stock. Cover it all with cold water and bring to the boil. Then turn down the heat until it is just simmering, and simmer for 2½ – 3 hours, stirring every half hour or so. There will probably be some burnt bits that stick to the bottom so stir gently down to the bottom of the pot, but don’t try to dislodge the burnt bits or you will end up with them in your soup.

After that time, the peas should be fairly mushy and the meat should be falling off the bone. Remove the eisbein and cut up the meat (it kind of shreds), getting rid of the skin, bone and any excess fatty bits. Put the cut-up meat back in the pot along with the celery leaves and spicy sausage, if you are using them. Let it all simmer another hour or so.

Serve hot with some yoghurt, parsley, a drizzle of olive oil and/or salt and pepper to taste.

Note: This soup is even better the day after you make it, and it freezes and reheats very well. You may just need to add some water if it is thicker than you like.

 

© Alexandra Lawrence and Inspired Nourishment, 2014

http://www.inspirednourishment.wordpress.com

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