Split pea and gammon soup
Monday - July 23, 2018 11:18 am ,
Category : RECIPES
Ingredient:
500 g (1 lb) green split peas
500 g (1 lb) gammon knuckle
2.5 litres (4 pints) water
1 large onion, finely chopped
4 celery stalks, finely chopped
3 potatoes, peeled and diced
3 leeks, trimmed and sliced
Salt and black pepper
2 tbsp chopped parsley, to garnish
Method:
Put the green split peas and the gammon knuckle into separate large bowls and cover generously with cold water. Leave to soak overnight.
Drain the split peas and gammon knuckle, then put them both into a large saucepan with the measured water. Bring to a boil, then simmer, uncovered, for about 1 hour.
Add the onion, celery, potatoes, and leeks to the pan, cover, and simmer gently for 2 ½ hour until the gammon is tender and the peas are cooked. Add more water, if needed during cooking.
Skim the surface if necessary, remove the gammon knuckle the saucepan and let is cool slightly. Pull the meat away form the knuckle bone, discarding an skin and fat.
Coarsely chop the meat and return it to the saucepan. Add salt and pepper to taste, then heat gently to warm he meat through. Serve hot, garnished with a sprinkling of fresh parsley.
500 g (1 lb) green split peas
500 g (1 lb) gammon knuckle
2.5 litres (4 pints) water
1 large onion, finely chopped
4 celery stalks, finely chopped
3 potatoes, peeled and diced
3 leeks, trimmed and sliced
Salt and black pepper
2 tbsp chopped parsley, to garnish
Method:
Put the green split peas and the gammon knuckle into separate large bowls and cover generously with cold water. Leave to soak overnight.
Drain the split peas and gammon knuckle, then put them both into a large saucepan with the measured water. Bring to a boil, then simmer, uncovered, for about 1 hour.
Add the onion, celery, potatoes, and leeks to the pan, cover, and simmer gently for 2 ½ hour until the gammon is tender and the peas are cooked. Add more water, if needed during cooking.
Skim the surface if necessary, remove the gammon knuckle the saucepan and let is cool slightly. Pull the meat away form the knuckle bone, discarding an skin and fat.
Coarsely chop the meat and return it to the saucepan. Add salt and pepper to taste, then heat gently to warm he meat through. Serve hot, garnished with a sprinkling of fresh parsley.
