By Ms. Taste
Don’t you love it when you come up with an ingenious way to use up your left-overs?
This quick and simple Pea and Ham soup took an easy 35 minutes to whip up and only uses 5 ingredients – half of which were already lying around in my fridge.
Pea & Ham Soup
The key ingredient in this recipe is the slow cooked bacon bone stock. I bought 700g of bacon bones and cooked them together on slow for 8 hours with 4L of water and 3 carrots. This is definitely something you can put in the slow cooker in the morning and when you return at night, you’ll have a beautiful stock ready to use!
If you don’t have a slow cooker, you could try using pre-packaged vegetable or chicken stock (untested).
Quick + Easy Pea & Ham Soup
50g leeks, thinly chopped
2 carrots chopped to 1cm thick rounds
2 cans split peas, drained and rinsed
200g smoked shoulder ham
2L bacon bone stock (see below)
Crusty bread to serve
1. Heat saucepan and fry leeks until vibrant. Add the carrots and smoked shoulder ham and toss lightly. Remove one third of the ham and set aside.
2. Add split peas and stock to the saucepan. Turn heat to medium and reduce slightly, mashing the peas and carrots as you go.
3. Once the soup starts to take on a slightly thick texture (20-25 minutes), remove from stove and scoop into a blender in portions. Whizz for 30 seconds until smooth.
4. Garnish with ham and enjoy!
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