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Cooked a ham this week and now am going to prepare our family favorite: (I don't even like Pea soup, but this one is not mushy like most pea soups and the flavoring is addictive!)
8 oz dried peas, soaked overnight
2 Tablespoons oil
1 onion, chopped
2 potatoes, diced
1 bay leaf
1 sprig rosemary
1 teaspoon dried marjoram
5 cups ham or chicken stock
1 1/2 cups diced cooked ham
salt
pepper
a little grated nutmeg
croûtons, to serve
Drain the peas and place them in the soaked clay pot. Heat the oil in a saucepan. Add the onion, potatoes, bay leaf and rosemary. Cook, stirring often, for 10 minutes, until the onion is softened. Stir in the marjoram.
Tip the onion mixture into the pot, then pour in the stock and stir well. Add the ham. Sprinkle in a little pepper and nutmeg, but do not add salt at this stage. Cover the pot and place in the cold oven. Set the oven at 400 F. cook for 2 - 2 1/2 hours, or until the peas are thoroughly tender. Taste for seasoning and sprinkle with croûtons before serving.
Serves 6. (calories 139 and 1 g fat per 100 g)
Barb Aoki
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