Soup

Pea and ham soup

This is really a by-product of cooking a ham. In my opinion the important thing here is to get a good quality ham that's got flavour. Normally we soak the ham overnight to remove the majority of the salt, then boil the ham, depending on size for an hour or so - the remaining liqor is normally flavoured with enough seasoning already, Skim off any fat to form the basis on this soup.

We probably end up with about a couple pints of stock, to this we add 200g of dried split peas and cook for 20 mins or so, then add a 1Kg bag of frozen peas and cook for a further 45 mins.

Check the seasoning and blitz.

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