Split pea and ham soup
All soups are not made equal. Some have exotic names, unpronounceable ingredients and garnishes worthy of the Turner Prize. This is not one of those soups. This is a soup that your granny probably made, and her granny before that. Serve it up to your granny and she’ll most likely tell you you’ve done it all wrong. No matter, soups like these stand the test of time because they taste delicious, fill up hungry tummies and are so simple they can be committed to memory. You can’t argue with that!
3 cups chopped cooked ham
3 carrots, grated
2 celery stalk, roughly chopped
1 tbsp vegetable oil
1 small onion, sliced
2 ltrs water
3 ham stock cubes
2 cups dried yellow split peas
The night before you want to make your soup, take 2 cups of dried yellow spit peas and put them in a large jug or bowl and cover them with cold water to soak overnight.
After soaking your peas overnight, rinse them well under cold running water, drain and set aside. Heat the vegetable oil in a large soup pot and add the chopped onions, grated carrot and chopped celery. Cook for 5 minutes until the veg start to soften up. Add in the drained split peas, crumbled stock cubes and water. Stir well then leave to gently simmer away for 90 minutes. After 90 minutes, check to see that the peas are cooked through then remove from the heat. Use a food processor or stick blender to blend the soup to a smoother consistency. Add the chopped ham and season with freshly ground black pepper and return to the heat for 10 minutes for the ham to heat through. Serve in big bowls with lots of buttered crusty bread.