Irish Pea and Ham Soup
Source of Recipe
This soup is made with dried peas; these generally have
to be soaked overnight, though it is possible to buy some that need only a few hours' immersion. It is slightly less trouble to makeb the soup with split peas - which have no skins – and here there is a choice of green or yellow.
List of Ingredients
1 Ib/ 500 g/ 2 cups dried peas or split
4 oz/ 125 gl 1/2 cup diced pieces of cooked ham or
a ham bone
1 large onion and a little fat (optional)
3 pts/ 1 1/2 lr/ 6 cups ham stock or water
Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham
bone if used.
Cook gently until the peas are soft - about an hour.
Remove the bone and strip off any meat
This should be cut into small dice and reserved. Puree
the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.