Pea and ham soup with crisped onions
Prep:
10 mins
Cook:
70 mins
This is a hearty delicious soup packed with lots of flavour.
400g dried green split peas, soaked overnight
1 onion, halved
2 bay leaves
500ml low-salt chicken stock
Few sprigs of thyme, leaves stripped
5 tbsp olive oil
1 onion, finely sliced
225g gammon steak
Large handful baby spinach
Handful fresh parsley, roughly chopped
Drain the soaked peas and pour them into a large pan.
Cover with 1.5ltr water then add the onion and bay leaves.
Bring to the boil, skimming of any cooking foam that forms, then simmer for 45 minutes, until tender.
Drain the peas and return to the pan.
Add the stock and add 500ml of freshly boiled water.
Add the thyme leaves, season with salt and pepper then simmer, over a low heat for 30 minutes.
Heat the oil in a large frying pan over a low heat.
Add the onion and cook, until golden and crisp.
Remove with a slotted spoon and drain on kitchen paper.
Wipe most of the oil from the pan.
Over a medium heat, fry the gammon for 2-3 minutes on each side until cooked through.
Set aside for 5 minutes, then shred into small pieces.
Stir the spinach into the soup and then, using blender, blitz until almost smooth.
Stir in most of the parsley.
Ladle into bowls and top with the gammon, remaining parsley and crispy onions.
Serves
5
Preparation Time
10 minutes
Cooking Time
70 minutes
Main ingredients
Pork, Vegetables, Oil, Stock/Broth, Herbs
Recipe Type
Soups, Family Dinners
Level of Difficulty
Easy
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