Rib-Sticking Pea and Ham Soup

After finding Annabel Langbeins’  video series on Youtube in early Autumn I quickly became addicted to her channel shares loaded with recipes and growing tips.  One of my favorite recipes of hers is the Rib-Sticking Pea and Ham Soup featured in her new book ‘The Free Range Cook – Simple Pleasures’ featured on page 83.  The soup is super simple to make and has only 2 main ingredients. The peas break down in the last minutes of cooking and turns thick as all their starch is released – very cool!  This soup can easily be doubled and frozen for a later meal.

Prep time 5 mins
 / Cook time 2 hours
40 / Serves 8 as a main

Rib-Sticking Pea and Ham Soup
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Rib-Sticking Pea and Ham Soup

Ingredients

  • large smoked ham or bacon hock
  • bay leaves
  • cups dried split green peas, rinsed and checked for stones
  • salt and ground black pepper
  • To serve (optional) crostini or croutons

Instructions

  1. Place ham or bacon hock in a large pot with bay leaves
and 14 cups (3½ quarts) water. Bring to the boil, skimming off and discarding any scum that rises to the surface.
  2. Cover and simmer for 2 hours.While the meat cooks, place the split peas in a separate pot, cover with 6 cups water and bring to the boil.
  3. Reduce heat to a simmer and cook, uncovered, until the water has almost evaporated (about 40-45 minutes).
  4. Lift ham or bacon hock out of cooking liquid, discard the skin, fat and bones and finely dice the meat.
  5. Return meat to the pot containing the cooking liquid and add the partly cooked peas, salt and pepper.
  6. Simmer gently until peas are fully broken down (about another 40 minutes). Adjust seasonings to taste and serve with crostini or croutons,
if desired.
  7. Rib-Sticking Pea and Ham Soup will keep in the fridge for up to 5 days or can be frozen.

About Annabel Langbein

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Click Here to Visit Annabel’s Website

Annabel Langbein, New Zealand’s Top Celebrity Chef  and author of  ‘The Free Range Cook – Simple Pleasures’. This publication is all about using fresh seasonal ingredients sourced from Annabel’s own gardens or sourced from local growers. This cook book is full of exciting topics including: A Harvest Celebration, A French Toast, A Warming Winter Dinner, Make-Ahead Meal, The Ultimate Summer Barbecue, Tex-Mex Autumn Menu, A Seaside Cook-Up, Mediterranean Flavours, Cooking for a Crowd, The Perfect Roast Dinner, Dinner in Minutes and Pulling out the Stops.

Annabel has self-published 19 cookbooks which have sold more than two million copies throughout Europe, North America and Australasia. The Free Range Cook – Simple Pleasures is the second season of Annabel’s cooking show. The first season The Free Range Cook and the third season Through the Seasons were broadcast in New Zealand.

My Book Review on GoodReads.com 
The Free Range Cook: Simple PleasuresThe Free Range Cook: Simple Pleasures by Annabel Langbein
My rating: 4 of 5 stars
View all my reviews

Do you follow Annabel Langbein on Youtube or perhaps you catch her show live on television?  I’d love to hear what you think of the recipe I shared today and if you tried it don’t be shy and comment below! 

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