Split Pea Soup

Name: Split Pea Soup
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1kg Ham; 200g (soaked overnight) Peas; 2 chopped Onions; 2 chopped Carrots; 2 Bay Leaves; 1 chopped Celery; 300g Frozen Peas; to serve Bread

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Ham1 kg
Peassoaked overnight200 g
Onions2
Carrots2
Bay Leaves2
Celery1
Frozen Peas300 g
Bread

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	764 kcal
Protein	57 g
Fat	47.3 g
of which saturates	16.8 g
Carbohydrate	19.3 g
of which sugars	9.6 g
Fibre	12.1 g
Salt	8.1 g

Worked out from the 90% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
2
Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
3
When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.