Pea and Ham Soup: Perfect for Winter Days

Ingredients: Ham stock: 1 smoked ham hock, soaked overnight in cold water * 1 onion, halved * 1 stick celery, roughly chopped * 8 black peppercorns * 2 bay leaves * 3 sprigs fresh thyme * 1 handful parsley stalks Soup: 250 g green split peas, soaked overnight in cold water * 25 g butter * 1 onion, chopped * 1,8 litres ham stock * salt and pepper * boiled ham * lovage or celery leaves

In the past I tried many times, however, the result was never as I expected. Then, one day, I made my own stock instead of buying it in the supermarket and believe me, that was the

Now, I always manage to cook a vibrant ideal for warming me up on a

Drain and rinse the ham hock and put it into a saucepan together with the onion, celery, peppercorns, bay leaf, thyme and parsley stalks. Cover with cold water, bring to a boil and simmer for two hours, until tender. Leave to cool, then remove the ham and strain the stock through a sieve. Keep the stock for making the soup, and cut the meat into

Melt the butter in a saucepan and sweat the onion until soft. Rinse the peas until the water runs clear, then add the peas and the stock. reduce the heat so the soup is simmering gently. any scum. Simmer until the peas are soft, for 30 minutes. Blend the soup in a blender until smooth. Add more stock if it's too thick. Season to taste. Return the soup to the sauce- pan, add some of the ham and bring back to a simmer, but do not allow to boil, just to it

Serve with some celery or lovage leaves scattered over the top.

it is best with crusty bread and butter.