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LOCATION: Recipes >> Soups >> Split Pea 16

Print this Recipe    Split Pea 16

Pea and Ham Soup

500 gms (1 pound) of split peas
1 ham hock or 500 gms of bacon bones
3 litres of water (12 cups)
2 rashers of streaky bacon
1 medium to large carrot diced small
1 medium onion chopped
juice of 1 lemon pepper

Soak the peas and bacon bones overnight in 3 litres of water. Next
day, drain them, add the ham hock and a fresh 3 litres of water
(12 cups). Bring to the boil in a large soup pot and simmer for
2 hours. Dice 2 rashers of streaky bacon and fry until the bacon
fat begins to run, add 1 medium to large carrot diced small and 1
medium onion chopped. Fry till golden brown. Add to the soup and
simmer for 1 hour more.

Take out the ham hocks and bacon bones and finely dice the meat.
Puree the soup, return to the pot and add the diced meat, juice of
1 lemon and pepper to taste.

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