Pea and Ham Soup.

A classic favorite, Pea and Ham soup is an excellent winter warmer, tasty and robust. Properly, a stock is prepared from the bones and leftovers from last night’s baked ham, then the bones are discarded and the meaty juice becomes the basis of the soup. If you had a baked ham last night, get boiling. If not, this is a quick and easy alternative made from common ingredients.


25g butter.

2 onions, peeled and finely chopped.

Salt and pepper to taste.

4 tablespoons plain flour.

4 cups hot chicken stock.

1 ½ cups split peas.

2 cups water.

2 cups chopped ham.

1 cup frozen peas.


Melt the butter in a saucepan over a hot element. Add the onions and cook, stirring frequently, until the onions are soft and translucent. Stir in the salt, pepper and flour and cook, still stirring, for about a minute. Pour in the hot stock slowly, stirring all the time, then add the split peas, ham and the water. Keep stirring slowly but frequently [ split peas tend to stick if you do not stir] until the pot boils.

Reduce heat to a gentle simmer, cover and cook for thirty minutes, stirring frequently. Remove from the heat and allow to sit for an hour or two. Add the frozen peas, bring to the boil and serve with toast.

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