Saturday, 30 April 2011

Pea & Ham & Sausage Soup

This post is from M & B's parents today!!

The second of our soup series.  Another hearty and warming recipe, although this version brings an added taste and variety to the old favourite.

As a footie fanatic back in the VFL days in Melbourne, I would not go to a match without my thermos of pea and ham soup.  At half time the cups would be filled and not only would our insides be brought back to a decent temperature, but so too, would our frozen hands, as they wrapped around that inviting cup of pea and ham soup. Ahhh, the memories.
This is a recipe from the “ABC Delicious comfort book”, page 16. It is a Pea and Ham with add-ins and serves 6. The split peas should be soaked overnight. 


2 ½ cups dried green split peas (soak overnight in cold water)
1tbls olive oil
30g unsalted butter
2 onions finely chopped
1 carrot finely chopped
2 celery stalks finely chopped
2 x smoked ham hocks*
1 cup dry white wine
1 cup chicken or vegetable stock
2 tsp thyme leaves
2 bay leaves
Grated zest of 1 lemon
150g sour cream
¼ cup flat leaf parsley plus extra to serve
8 mixed smoked sausages such as cabanossi, Vienna franks, bratwurst and kransky*

Rye bread to serve
Drain soaked peas, rinse and drain again.
Heat the oil and butter in a large heavy based saucepan over medium heat. Add onion carrot and celery. Cook, stirring for 5 minutes or until softened. Add ham, peas wine, stock, herbs, zest and 1.5L of water. Bring to the boil over med-high heat, skimming any foam on surface. Reduce heat to low. Simmer, partially covered for 2 hours until ham and peas are tender, stirring occasionally to prevent catching and topping up with water if it becomes too thick. Remove ham from soup. Cool, then peel and shred meat discarding skin and bone.

Stir sour cream and parsley into soup. If you prefer a smoother soup, coolslightly then puree half in a blender. Return to heat with ham and heat through.
Meanwhile cook sausages in boiling water for 3 minutes to heat through. Drain and transfer to a plate and slice. Serve soup topped with sliced sausages and extra parsley. Whole sausage can be served on the side with rye bread.

*From delis and butchers

Enjoy  M & B's parents xx

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