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  • 50g leeks or 1 onion
  • 2 medium carrots (about 260g total), peeled and finely chopped
  • 2 cans peas
  • 200g smoked shoulder ham
  • 1L bacon stock


  1. Heat saucepan and fry leeks until vibrant. Add the carrots and smoked shoulder ham and toss lightly. Remove one third of the ham and set aside.
  2. Add split peas and stock to the saucepan. Turn heat to medium and reduce slightly, mashing the peas and carrots as you go.
  3. Once the soup starts to take on a slightly thick texture (20-25 minutes), remove from stove and scoop into a blender in portions. Whizz for 30 seconds until smooth.
  4. Garnish with ham and enjoy!
Page last modified by brett on April 02, 2013, at 04:20 AM