Pea and Ham Soup |
- 15g butter
- 50g streaky bacon; rinded and chopped
- 1 medium onion; chopped
- 1 medium carrot; diced
- 1 stick celery; chopped
- 1 bay leaf
- 2 tabs vinegar
- 2 tabs brown sugar
- 450g split dried peas; soaked in cold water overnight.
- 2.3 litres ham stock; or chicken stock
- fried or grilled streaky bacon; pieces for garnish
Melt the butter, add the bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften. Add the drained peas and stock, with the bayleaf, vinegar and brown sugar. Bring to the boil, cover and simmer for 2 hours, until the peas are cooked. Liquidise thoroughly. Serve garnished with bacon pieces and croutons.