Pea and ham soup

Posted by adm On December - 29 - 2011

How to cook Pea and ham soup


  • 1 tablespoon olive oil
  • 1 brown onion, sliced
  • 1 clove, humbled
  • 2 carrots, shredded
  • 2 celery sticks, shredded
  • 1 (roughly 500g) ham pawn
  • 3 teaspoons Vegeta Chicken Stock Pulverization
  • 8 cups weewee
  • 1kg frozen peas

How to:

  • Heat oil in a large saucepan over medium warmth. Add onion and ail. Fix, uncovered, for 5 to 6 minutes or until subdued.

  • Add carrots, celery, ham rhenish, stock powder and water to saucepan. Covering. Bring to the seethe. Reduce heat to medium-low. Simmer, partially covered, for 1 minute 45 minutes or until meat starts to come away from the debone. Remove ham hock from saucepan and set aside to chill.

  • Add three-quarters of the peas to soup. Bring to the furuncle. Simmer for 10 transactions. Remove from passion. Poise.

  • Shred ham from os. Blend soup in batches until quiet. Return to saucepan. Add ham, remaining peas, and salt and peppercorn. Stir over low heat until hot. Answer.

  • Comments are closed.