Yesterday was our two year anniversary Roy and I. Today we are in two different countries working away towards our dream life. Keeping in touch via the telephone each night and soon hopefully Skype – as soon as I buy a webcam. Life is changing and always improving. This soup is a standard in our house, it is one of Roy’s favourites and he knows how to make it which is even better. We always have disputes over food, he likes his pea & ham soup runny and watery while I argue that it is better thick and when you dunk your toast in, it grabs on and doesn’t immediately make your toast soggy. Nothing like a food argument between two foodies, well what can I say we have been with each other for just over six years.
Like every relationship between you and friends, family or food, you will find differences. I would love to know how you prefer your soups. I may be a little bit of a snob with soups because I still love watery Asian style soups. I just like thick pea & ham, potato and leek and roast veggie soup. A night in front of the telly hugging a warm bowl of soup is satisfy my need to get warm and cozy.
Do tell me what is your favourite soup and is it watery or thick?
- 2 tbsp olive oil
- 2 onions, diced
- 2 celery sticks, diced
- 1 carrot, diced
- 1 kg smoked ham hock
- 500gm split peas
- 3 bay leaves
- 2 cups chicken stock
- 4 cups water
- Salt and pepper
- Bring the olive oil in a heavy based stock pot to medium temperature. Add the onions, celery and carrot, stirring continuously allowing them to soften.
- Add the ham hock, split peas and bay leaves to the pot. Pour over the chicken stock and give a good stir to remove anything that may have stuck to the bottom of the pan. Add the water and bring the mixture to a boil, then simmer gently over a medium heat covered for 1½ hours. The ham should be falling away easily from the bone.
- Remove the ham hock from the soup and remove all the meat from the bone, chop the meat up into small pieces and put to the side. Using a stick blender blend the soup in the saucepan so it becomes smooth and thick. Season with salt and pepper to taste. Return the ham meat to the saucepan and stir through. If you like your soup more watery add a cup of water and stir through.
- Serve with toasted crusty bread and lashings of butter for the perfect comfort food.