Ham & Pea Soup

My father loved this soup and used to make it during the winter months.

We would always know that a split pea and ham soup was on its way when we saw the lentils soaking over night on the counter top.

Every Saturday Daddy and I would visit his favourite delicatessen in the nearest town, and amongst the usual cheeses and charcuterie, we always had hand carved off the bone ham.

Whenever my father fancied this soup, he would ask the deli to keep the ham bone for him.

This is a great soup to make in the morning before going out in the cold, as it happily sits on the hob for hours. I fondly remember the warm comforting delicious aroma of the ham soup bubbling away gently on the aga.

I wasn't able to obtain an entire bone, but was able to get a 1.5kg ham knuckle from my butcher.

Unfortunately, Alex didn't seem as excited as we were when he saw the lentils on our kitchen counter top!

Here's what I used:-

1.5kg knuckle of ham
500g green lentils
A couple of onions, chopped
A couple of carrots, chopped
A couple of sticks of celery, chopped
A handful of bay leaves
A handful of whole black peppercorns

Put everything in a very large pot, and cover with cold water.

Bring to the boil, and simmer gently for a couple of hours.

Remove the ham knuckle, and blend the soup, as I like it smooth.  Strip the meat off the bone and keep warm.  There will be more than enough ham for the soup servings, and I usually like to use the leftovers in a chicken, ham and mushroom pie.

Ladle the soup into bowls, adding nice chunks of the cooked ham....sprinkle with a little chopped parsley and snipped chives.

Serve with cheesy Irish wheaten bread crutons....

and of course....
.....with love...xoxo