Ham & Pea Soup

Ham & Pea Soup

Apart from the three hour cooking time this recipe requires no effort. It's more of a stew than a soup because it is thick and rich in taste. The smell alone will make you salivate in anticipation.

My grandma used to make this kind of soup at least once a week and it was the only soup I would eat second helpings of, I then would be rewarded with ice cream for my dessert part of the stomach (Of which would always linger, even after the largest meal).

Ham & Pea Soup

450 g/1 pound dried peas

2 ltr/8 cups chicken stock

1 kg/2 pounds ham hocks

2 cups onion – chopped

2 cups carrots – chopped

2 cups celery – chopped

1 bay leaf

300 gr/10 oz frozen baby/petit peas

½ cup Italian Parsley – finely chopped

Salt and Pepper to taste

In a large pot combine the dried peas, stock and ham hocks and bring to a boil. Skim off any scum that may rise to the surface.

Add the onion, carrots, celery and bay leaf. Simmer with the lid on for 2 ½ to 3 hours until the peas are cooked and the soup as thickened slightly.

Remove the bay leaf. Then remove the meat from the bone and chop it into small pieces, returning it to the pot.

Add the thawed peas to the pot and simmer for another 5 minutes.

Season to taste and garnish with the chopped up parsley.