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Pea and ham soup
This old favourite is perfect for chilly winter evenings.
ingredients
500g yellow split peas
500g green split peas
1kg bacon bones
3 carrots, diced
1 large onion, diced
3 sticks celery , diced
3 cloves of garlic, crushed
sprig of thyme
sprig of parsley
1/2 bunch mint
6 whole cloves
4 litres water
finely chopped mint for garnish
method
Wash the peas and put into a large soup pot. Add the bacon bones, carrot, onion, celery and garlic. Wrap the thyme, parsley, mint and cloves in muslin and put into the pot. Cover with water.
Bring to the boil, take off any scum that has formed on the top. Turn down the heat and simmer for 2 hours.
If the soup is too thick, add water.
To serve, garnish with mint.
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