Split Pea Soup

Ingredients

• 1000 ggammon joint
• 200 gdried split peas, soaked overnight
• 2onions, chopped
• 2carrots, chopped
• 2bay leaves
• 1celery, stalk, chopped
• 300 gfrozen peas, stirred in at the end
• bread, crusty, to serve

Method

1. 1

   Place the gammon in a very large pot with 2 litres of water and bring to the boil. Remove from the heat and drain — this removes excess saltiness. Cover again with 2 litres fresh cold water.

2. 2

   Add the split peas, onions, carrots, bay leaves, and celery to the pot. Bring to the boil, reduce to a simmer, and cook for 1½–2½ hours, topping up the water as needed. The ham can be halved partway through so it sits submerged. Cook until the ham is tender enough to pull into shreds.

3. 3

   Lift out the ham, peel off and discard the skin, and shred the meat while still hot. Remove and discard the bay leaves from the soup.

4. 4

   Stir the frozen peas into the soup and simmer for 1 minute. Blend until smooth. Add a splash of water if too thick.

5. 5

   Stir most of the shredded ham into the soup. Ladle into bowls and top with the remaining ham. Serve with crusty bread and butter.