Pea, ham & sausage soup

Posted by adm On March - 14 - 2012

How to cook Pea, ham & sausage soup


  • 2 1/2 cups (500g) dried green split peas, soaked overnight in cold weewee
  • 1 tbs olive oil
  • 30g unsalted butter
  • 2 onions, finely shredded
  • 1 carrot, finely sliced
  • 2 celery stalks, finely sliced
  • 2 smoked ham hocks
  • 1 cup (250ml) dry white wine-coloured
  • 1 cup (250ml) chicken or vegetable strain
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • Grated zest of 1 stinker
  • 150ml sour skim
  • 1/4 cup flat-leaf parsley, plus extra to answer
  • 8 mixed smoked sausages (such as cabanossi, Vienna frankfurts, kransky and bratwurst)
  • Rye gelt, to help

How to:

  • Drain soaked peas. Rinse and drain anew.

  • Heat the oil and butter in a big, heavy-based saucepan over medium passion. Add onion, carrot and celery and fix, stirring, for 5 minutes or until dull. Add ham, peas, wine-colored, strain, herbs and zest with 1.5 litres (6 cups) h2o. Bring to the boil over medium-high hotness, skimming any foam that rises to the top. Reduce heat to low and simmer, partially covered, for 2 hours until ham and peas are tenderise, stirring occasionally to prevent catching and topping up with more water if it's becoming too thick. Remove ham hocks from the soup. Sang-froid, then peel and shred center, discarding skin and drum. Set parenthesis.

  • Stir sour cream and parsley into soup. If you prefer a smoother soup, cool slightly then puree half in a liquidiser. Return to pan with shredded ham and heat through.

  • Lag, cook sausages in boiling water for 2-3 minutes to heat through. Drain well and transfer to a shell. Slice some of the sausages. Divide soup among bowls. Serve topped with sliced sausages and extra parsley, with remaining sausages and bread on the slope.

  • Choose a range of smoked sausages from your butcher or delicatessen.

  • Soak the split peas a day forwards.

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