Guess what. I’ve got a lot of ham left over from the festive season so expect to see ham-related recipes. Here’s the first. Pea and ham soup. This classic dish originated on the high seas when sailors would boil up dried peas with salt pork and was originally known as pease pudding.
Also, for those of you familiar with southern England, it was served to convicts in the village of Pease Pottage travelling to port to be dispatched to Australia. England’s great – who would have thought pea soup had a heritage like that?
Traditionally you’d have used split dried peas but frozen petit pois are fine.
- olive oil
- bacon chopped
- potato cut into chunks
- chicken stock
- crème fraiche
- ham cut into small pieces
Fry the onions, garlic and bacon until the onions are soft.
Add the chopped potato and stock and simmer for about 10 mins until potatoes are cooked.
Add chopped ham to the pan, then whizz until smooth.
This is my favourite soup to date. Mainly because it’s full of salt and other badness. As soon as we have finished redecorating the bedrooms I’ll be getting the rowing machine out to work this bad boy off. Seriously.