Pea and ham soupA hearty soup that is great as a winter warmer – this recipe is a perfect way to use leftover ham and to reach your five a day.
1.5–2kg fresh ham shank
2.25 litres water for the ham
2 celery stalks, finely chopped
3 carrots, peeled and chopped
2 onions, peeled and chopped
A sprig of fresh thyme
1/4 tsp cracked black peppercorns
2.25 litres water for the soup
1 tsp mint sauce
A small handful of fresh finely chopped parsley
- Soak the marrowfat peas in
tepid water overnight or, alternatively, boil them up in a pan of water for 3
minutes, and then cover and simmer for a further 45 to 60 minutes until the
peas are tender.
- Place your ham shank in a
large, heavy-bottomed pan and add 2.25 litres water. Bring to the boil and turn
the heat down to simmer for 10 minutes.
- Place your ham shank, peas,
celery, carrots, onions, thyme and black pepper in the pan, pour in another
2.25 litres water and bring to the boil.
- Cover and turn down the heat to
create a nice slow simmer. Cook for 2 hours.
- Remove the ham shank and set it
aside to cool. Once cooled, discard the fat, take all the meat off the bone and
cut into 2cm pieces.
- Put them back in the soup and
liquidise half of it. Stir the liquidised soup into the remaining soup for a
thick chunky texture and heat the soup for a further 5 minutes, stirring
frequently to stop it sticking to the base of the pan.
- Finally, stir in the mint sauce
and parsley. Check the seasoning and serve.