Stevo Says: When It's cold, Home-made Soup is Gold !
Soup, a nutritious one pot meal, is a tasty answer to the wintry blues. With the Olympics on now, dinner can happily simmer away as we catch up with our favourite athletes triumphs.
The recipe I want to share with you is for Pea and Ham Soup. This soup requires ingredients that are already staples in most pantries. Better still the smoked ham hocks we sell are sold in cryovac packaging so you can purchase them, and pop them in your fridge for when the mood for soup arrises.
Pea And Ham Soup.
2 tablespoons olive oil
1 large or 2 small onions, finely chopped
3 stalks celery, chopped
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
1 1/2 cups of green split peas, soaked for 24 hours
1 -2 smoked ham hocks, skin and rind removed and trimmed of fat. Use 2 if you like lots of ham.
2 litres of chicken stock or 2 stock cubes and water
! bay leaf, remove before blending soup
1 generous sprig of thyme
2-3 cloves of garlic
The vegetables in the soup can be altered to suit your tastes or fridge supplies. I like to par-boil the ham hocks first, which reduces the salt content in the meat and allows you the choice of adding seasoning to the finished soup. To do this place the trimmed meat in a pot, cover with cold water and bring to the boil. Remove the meat and it's ready to use. If you want a quick alternative to soaking the green split peas use yellow split peas or red lentils , adding straight to the pot.
Heat the oil in a large pot, add the onions and garlic and sauté for about 2 minutes. Add all the vegetables, herbs, split peas, ham hocks and chicken stock. Bring to the boil and then simmer slowly for 1 and 1/2 hours, or until the meat is very tender. Remove the pot from the heat and take out the meat and let it cool. When cooled cut the meat from the bone and shred finely. Using a hand blender, blitz the soup until it is lovely and smooth. Bring the soup slowly back to the boil, reduce heat to a simmer and add the meat or you may like to garnish the soup with it.
Serve the soup with crusty sour-dough, ciabatta or if you want to impress fry some cubes of bread in olive oil until golden. Add the golden croutons and a sprig of fresh parsley to top of the soup, season and serve.
And there you have it...Green and gold to enjoy while you support The Green and Gold...See you in store soon , Stevo. - Let’s Make Soup!