Erbsen-Schinken-Suppe ist ein einfacher, herzhafter Klassiker, der das Beste aus gespaltenen Erbsen und einem Schinkenknochen für eine reichhaltige, pikante Tiefe macht. Sie ist einfach zuzubereiten, stellen Sie einfach sicher, dass Sie die Erbsen über Nacht einweichen. Nach dem Mixen mit gewürfeltem Schinken und Schnittlauch garnieren, um etwas Farbe und zusätzlichen Geschmack zu erhalten. Perfekt zum Mittag- oder Abendessen und am nächsten Tag noch besser
Category
Dinner
Servings
6
Prep time
1 hour
Cook time
1 hour
Pea & ham soup is a simple, hearty classic that makes the most of split peas and a ham bone for rich, savoury depth. It’s easy to throw together, just make sure to soak the peas overnight. Once blended, garnish with diced ham and chives for a bit of colour and extra flavour. Perfect for lunch or dinner, and even better the next day
Ingredients
- 250g (9 oz) split peas, soaked in water overnight
- 1 carrot, diced
- 2 shallots, diced
- 4 cloves of garlic, peeled and sliced
- 2 sticks of celery, diced
- 2 tbsp (30 ml) olive oil
- 1 litre (1¾ pints) chicken stock
- 1 ham bone
- diced ham, for garnish
- sliced chives, for garnish
Directions
The day before, place the split peas in a container and cover them completely with water, ensuring there is at least 75% extra water above the peas. Refrigerate and soak for 24 hours.
- Drain the soaked split peas and rinse them under running water.
- Heat the olive oil in a large pot over medium-high heat until hot.
- Add the diced carrot and shallots to the pot with a pinch of salt, sautéing until they are translucent.
- Add the garlic and celery, stirring briefly to combine.
- Add the drained split peas to the pot and stir them in with the other vegetables.
- Pour in the chicken stock and add the ham bone.
- Bring the soup to a simmer and cook for 50 minutes to an hour, or until the split peas are completely soft.
- Remove the ham bone and any large pieces of cartilage from the soup.
- Using a stick blender, blend the soup until reasonably smooth. You can leave it slightly chunky if preferred.
- Taste the soup and adjust the seasoning, remembering the ham bone adds a lot of salt naturally.
- Ladle the soup into bowls and garnish with diced leftover ham, freshly sliced chives, and a drizzle of olive oil.
