Saturday, December 30, 2006

Ham and split pea soup

Now I have all this lovely stock from poaching the gammon yesterday and I can't throw it away. Predictably, I have decided on soup. Strain the stock into a pan, make it up to 2 litres with extra water then stir in 250g dried split yellow or green peas. Roughly chop the saved chunk of ham and a tomato and add to the pan. Bring to the boil, part-cover and simmer for 1 – 1 ½ hours until the peas have disintegrated. If you have any parsley left, add to the soup then whiz with a hand blender until fairly smooth. Very good for freezing.

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