Those who grew up in a traditional Irish home know there might be nothing so scrumptious as a warming and wonderful ham and pea soup. This soup is made with dried peas; these generally have to be soaked overnight, though it is possible to buy some that need only a few hours’ immersion. It is slightly less trouble to make the soup with split peas – which have no skins – and here there is a choice of green or yellow. Although there is no difference in the taste, the latter give the soup a pleasant golden colour.
1 Ib/ 500 g / 2 cups dried peas or split peas
4 oz / 125 gl / 1/2 cup diced pieces of cooked ham or a ham bone
1 large onion and a little fat (optional)
3 pts/ 1 1/2 lr/ 6 cups ham stock or water
Soak the peas as directed on the packet. Chop the onion, if used, and soften in a little fat over a low heat. Add the peas and water or stock and the ham bone if used. Cook gently until the peas are soft – about an hour. Remove the bone and strip off any meat. This should be cut into small dice and reserved. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and serve with a swirl of cream or a sprinkling of chopped parsley on top.
Ith do shàth!
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