Wednesday, January 12, 2011

Pea and Ham Soup

Wow, been a while between posts! Missed all the Christmas cooking and Amy's birthday. Never mind, got lots to catch up on then!

I'm not going to stress too much this year, as one of my New Year resolutions, I am going to be kind to myself! I am not going to feel guilty about not eating a 100% organic diet since with the price of food here about to go through the roof, it will be about eating well on a budget and supporting the Australian farmers any way we can! My craft business will hopefully bring in some revenue during the year :) Once the girls are at school, that should be easier to do! I can't believe Sophie starts school in 3 weeks!

So Christmas was lovely and as usual, we had a lovely big ham and therefore a lovely big ham bone to play with afterwards!! We LOVE pea and ham soup here so another big batch was cooked up. No, it's not the best weather for soup in Australia at the moment, being summer, but I'm not really sure there's much else you can do with a a ham bone! This recipe does make a lot as we had a whole ham leg.

I found the recipe I was meant to post last year (oops!) and made it again. Yummy!!

Pea and Ham Soup with homemade Rye Bread

RECIPE

Ingredients

Ham bones and ham from bones
2 small onions
1 Tblspn Massel Vegetable Stock powder / 1 cube
3.5L boiling water
250g yellow split peas
250g green split peas
3 tspns ground cumin


Method

  • Remove any excess ham from the bones and chop up.
  • Break up the bones at the joints and place into a large stock pot.
  • Brown the bones and ham pieces.
  • Add boiling water - approx. 3.5L - to cover the bones.
  • Add chopped onions and stock powder / cube, cover and bring to the boil.
  • Check occasionally to skim off and fat and scum from the top.
  • When the meat is soft and coming away from the bones, remove bones from pot, take meat off and add it back to the pot. Discard bones.
  • Wash and drain peas.
  • Add peas to the pot, cover and return to the boil.
  • Continue to remove scum from the top and stir occasionally to stop the peas from sticking to the bottom of the pot.
  • As the peas begin to soften, add cumin.
  • Leave to simmer, covered until the peas are soft and soup has thickened.
  • Add more boiling water if soup becomes too thick or a thinner consistency is required.
  • Serve with fresh, crusty bread.




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