Pea Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Piece of ham
800g Yellow split peas
1 Onion
4 Potatoes
2 or 3 Carrots
½ Turnip (Rutabaga)
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Directions: |
Directions:Check the packet for instructions of the split peas as some require overnight soaking, some just need a rinse. Put the ham into a large saucepan (a pressure cooker size works well) and cover with water. Bring to the boil then simmer for about 45 minutes. Remove the ham from the pan. Add the soaked or rinsed dried yellow split peas. Simmer for about an hour or until the peas are beginning to soften and your stock is starting to look yellow. Stir frequently as the peas can stick to the bottom of the pan. Add all of the vegetables and cook until soft. Keep checking the pan as you may need to add water if it is looking too thick. You want the soup to be slightly thick like porridge rather than runny like a noodle soup.
This soup can be stored in a fridge for a few days and tends to thicken into pease pudding. This is delicious spread onto bread with the cooked ham. Add more water if you want to use it as a soup again. It’s a wonderful warming meal for a cold Autumnal or Winter’s day. |
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Personal
Notes: |
Personal
Notes: This is a family recipe introduced to me by my Mum. She still makes it and whenever any family go to visit her they would always expect to smell the soup as they walked into her house. I am from Newcastle, in England and we would serve the soup with a flat bread called a Stottie Cake. I still make this soup regularly and the smell immediately conjures up childhood memories for me. The amounts can be adjusted to your own preference. For a vegetarian option omit the boiling of the ham and use a vegetable stock instead.
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