Tuesday, April 30, 2013

Pea + Ham Soup- Tuesday's in the Kitchen

Today I'm sharing another soup recipe, it's the weather for it at least here in Melbourne. And l do love soup. I'd fit right in at a retirement village l think and not in the unkind way. My love of soups, slowfood, patchwork, crochet and knitting. I really am a Nana type. The older l get the more l respect the childhood adventures l had at my grandparents and the joy of sleeping under floral bedsheets and army blankets. My mint green big bath tub, the old Eames lounge in mustard yellow and the vinyl record collection my brother coveted so much.
When l was growing up and I went to my grandparent's for weekends it was a tradition to make pots of tea served with Manderia cake and play cards. We'd camp out at the table nibbling on our cake, sipping our milky hot tea, betting with match sticks while the soup bubbled away on the stove. My Nana made the ultimate comfort foods- soups, chow mein, Sunday roasts with mint peas and real potatoes and the most amazing Christmas pudding not because they were rich foods but they were made slowly, had great flavour and were made with love.
I wanted a big bowl of Pea and Ham soup the other day as I have been trying to get over the hump after my head cold. I guess l have been a bit depressed. Thus began a mission to find a Nana recipe for Pea and Ham soup and make it. This one isn't my Nana's as somewhere in the move from her house to mine it has become lost but this is Miss Three's Nana's and it is good. I pass it on to you and hope you try it. I'll warn you though one bowl usually isn't enough.

Prep time 15 minutes : Cook time 1 hour and 15 minutes: Serves 4


1 tbsp olive oil
1 small brown onion, roughly chopped
2 carrots, peeled + 2 sticks of celery cut into 1 cm pieces
2 Sprigs of thyme or a bit of mint
450g of dried split peas
700ml liquid chicken stock
2 litres of water
Half a smoked ham hock approx 600g.

How to make

1) Heat 1 tablespoon of olive oil in a large heavy bottomed saucepan over a medium heat.
2) Saute the onion, garlic, carrots and celery for 5 minutes or until the onion is softened and transparent. Add thyme or the mint. Season with salt and pepper.
3) Pour in split peas, stock, water and stir to combine. Add ham hock, cover pan and bring to a low simmer.
4) Cook for about 1 hour, stirring occasionally, or until ham hock and vegetables are tender and peas are falling apart.
5) When the soup is ready, remove the ham hock to a pate and let it sit at room temperature until cool enough to handle.
6) Pull the skin and meat off the bone and shred into bite-size pieces. Discard the bone and skin. Return meat to soup and stir. You may need to add a little water to think out the soup.
7) Divide soup, ham hock and vegetables into 4 bowls and serve immediately.

This soup is great for freezing l made it and had enough for dinner and two frozen containers for future meals. It freezers for up to three months.

Happy cooking and if you are experiencing colder weather this is perfect and if you are in Spring sunshine why not try my take on Mexican here, Spring Lasagna or my Spaghetti recipe here. You can use the search button on the blog and type in Tuesday's in the Kitchen to find all my past recipe posts. Seasonal food and child friendly that's what you want. Have a great week everyone!

x Mummafox

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