Pea and ham soup

Recipes. What more can one say? You killed it, you eat it. First you gotta cook it...

Moderator: Moderators

Post Reply
Message
Author
Troppo Sticks
Posts: 45
Joined: Mon Aug 01, 2005 11:07 am
Location: Darwin

Pea and ham soup

#1 Post by Troppo Sticks » Tue Jan 30, 2007 2:41 pm

Pea and Ham soup
If you haven’t got a cast iron saucepan use a camp oven for this soup.
The first part of making a good pea and ham soup is that you have to make up a good stock to start with.
You will need a couple of kilos of ham bones available from most shopping centers, make sure you get bones with plenty of meat on them.
Place the bones into the pot and add three lifters of water, a fine diced large carrot, an onion and a celery stick and bring it to the boil and fast simmer it for a good half hour.
Pour off stock into another container and pick the meat from the bones and dispose of the bones then place the ham and stock back into the cooking saucepan.
Now whilst you were making the stock you would have prepared the brown split peas, half a kilo is great.
The secret of good pea soup is, to wash the peas in water until there is no milky residue given off and then soak them in clean water, whilst the stock is cooking.
Add the peas, some salt and pepper to the stock and simmer for another hour and a bit. Stir the soup occasionally and make sure it doesn’t catch on the bottom of the pot.
Serve this soup with sippets. Dice up some bread slices and brown them crispy in a little bit of cooking oil in the camp oven.
Left over soup can be stored for a few days in the fridge.
WARNING! Not good to eat the night before a long drive home in a vehicle with some hunting mates unless you drive a vehicle fitted with a mark 4 x 110 Air con, that's 4 windows down at 110 kph.

Post Reply