Pea and ham soup

Written by
Rate this item
(2 votes)
Pea and ham soup

Ever wondered what tinned peas were for? Well, it's this

Use tinned marrowfats for this recipe. I've used sage because it goes better with the ham or bacon than mint would, but peas and mint go really well. In summer use frozen peas instead of tinned and leave the meat out, swap the sage for mint and you've got something beautiful

Directions

Cut the top off of the garlic and wrap it in foil. Before you close it up drizzle olive oil and sprinkle some good salt onto the cut top. Roast it at about 180 for about 35 minutes

Sweat the onion in oil and/or butter for a about 5-10 minutes. Don't brown it.

Throw in the sage and cook for about another minute then add the peas and their water from the tin

Put in about a mugful of chicken or vegetable stock and simmer it all for about 20 minutes

Squeeze the lovely soft sweet garlic in and blend. Then add the ham or bacon and cook for another 5 minutes

Now you can check the seasoning - the ham or bacon may be salty enough so you shouldn't do it before the end

Read 2258 times
Published in Soups and Starters
Tagged under
More in this category: Smoked Mackerel Pate »

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.

back to top