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This is a warming and toothsome soup which can either be served as a starter, or as a main course in its own right. It is delicious on a cold autumn evening, and is nutritious and low in fat. As a filling soup, it is particularly suitable for those on a low fat diet. Be aware that the peas need to be soaked overnight before cooking to rehydrate. The following quantities serve 2.
Ingredients
- 75g Yellow split peas (dried)
- 1 Onion, chopped
- 100g Gammon
- 200g Swede, diced
- 3tbsp Chopped fresh parsley
- Salt and freshly ground black pepper
Method
- Put the peas into a large bowl or jug and cover with plenty of cold water, and leave to soak overnight.
- Fry the onion until softened.
- Add the peas and soaking water to the onion, and make the amount of water up to about 500ml.
- Add the remaining ingredients to the pan – add the gammon as one or two large pieces.
- Bring to the boil, cover and simmer for about 45 minutes, or until the gammon is cooked through (tender) and the peas are soft.
- Remove the pan from the heat, and allow to cool slightly whilst dicing the gammon, at this stage do not return the diced gammon to the pan.
- Liquidise half of the soup, and return the gammon and liquidised portion to the pan.
- Heat for 5 – 10 minutes, until the soup is again piping hot and serve immediately, with crusty bread.