for mine:
Pea and ham soup
Dice 1 onion
mince 3-4 garlic cloves
1tsp of fennel seeds ground.
pinch of chilli flakes
few sprigs of thyme
bay leaf
1 smoked ham hock
1 tbsp butter unsalted
salt+ pepper
olive oil
500gof frozen peas
500g of green split peas
start cooking night before (just before bed) or morning of eating.
fry off garlic, bay leaf and onion in olive oil until translucent and add fennel, stir until fragrant. Add butter, thyme and chilli flakes, cook until fragrant then add ham hock and fill with water to cover. bring to boil and cook for 2 hours on a slow gentle simmer or until meat is falling from the bone.
remove hock from liquid, shred meat from bone and store in fridge.
dump liquid into slow cooker along with 500g of split peas (and ham bone if you wish for flavour) and cook overnight/all day in slow cooker.
when ready to serve:
blend 500g of frozen peas covered in boiling water until smooth.
add with pea puree and bring back to the boil stir well and season to taste with S+P.
add shredded meat to soup and serve! :beerbang:
Note:
The fresh frozen peas is a must. it adds a beautiful sweetness and 'fluroescent' green vibrance you never get from 'your mums/aunts/grandma' pea and ham soup.
Sure i love my mums pea and ham soup (she uses yellow split peas) but she also loves mine!
I also love to serve it with a dash of EVO and a thick sliced piece of toasted panna di casa.
next week. pea and ham soup time! :icon_cheers: