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Pea and Ham Soup
Yield: 8 servings
15 g butter
50 g streaky bacon, rinded and chopped
1 medium onion, chopped
1 medium carrot, diced
1 stick celery, chopped
450 g split dried peas
2.3 litres ham stock, or chicken stock
4 tablespoons natural yogurt
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
peas and stock. Bring to the boil, cover and simmer for 1 hour,
until the peas are cooked. Liquidise thoroughly. Add the yogurt
and reheat gently without boiling. Serve garnished with bacon pieces
(and croutons if you like).
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Pea Ham