Split Pea Soup
A comforting Canadian-style ham and split pea soup enriched with onions, carrots, celery, and bay leaves, finished with shredded ham and a splash of peas, best served with crusty bread.
Pasos
- 1
Place the ham in a very large pan with 2 litres water and bring to a boil.
- 2
Remove from the heat and drain the water to help remove some of the saltiness.
- 3
Recover with 2 litres cold water and bring to the boil again.
- 4
Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1 1/2–2 1/2 hours, topping up the water as needed to maintain a similar level to where it started.
- 5
As the ham cooks and softens, you can halve it if you wish so that it is all submerged under the liquid.
- 6
When the ham is tender enough to pull into shreds, lift out the ham, peel off and discard the skin. While it is still hot, shred the meat.
- 7
Remove bay leaves and stir in the frozen peas. Simmer for 1 minute, 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.
- 8
When 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.
