Pea Soup
Snert
2lt (3½ pints) Water
510g (1lb 2oz) Split Peas
510g (1lb 2oz) Gammon or Ham
110g (4oz) Streaky Bacon
1 Smoked Sausage
2 Large Onions
1 Large Carrot
2 Leeks
1 Celeriac
2 Potatoes
1 Bunch Celery
Salt and Pepper
Rinse the split peas well.
Place in a large saucepan with the water, gammon (or ham) and bacon.
Bring the boil skim off any scum, drain and rinse.
Return to the saucepan with clean water.
Bring the boil and reduce to a simmer.
Peel and dice the potatoes, celeriac and carrot
Wash and chop the leeks.
Add to the saucepan.
Cook for 1½-2 hours, (until the peas are tender and breaking up), skimming if needed.
Twenty minutes before the end of cooking, remove the meat.
Cut off any rind and de-bone, cut in small pieces.
Chop the celery and leaves.
Add the meat, celery and sausage to the saucepan.
Adjust the seasoning before serving.
Serve with crusty or rye bread.
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