| Prep Time | 25 Minutes |
| Cook Time | 55 Minutes |
| Servings | Serves |
Ingredients
- 1 tablespoon Olive Oil
- 2 Brown Onions chopped
- 2 Garlic Cloves crushed
- 4 Lady Christl Potatoes peeled, chopped, 450g
- 2 Celery Stalks trimmed, chopped
- 800 grams Ham Bone rind removed
- 6 cups Chicken Style Liquid Stock
- 2 Dried Bay Leaves
- 4 cups frozen Peas
Ingredients
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add potato and celery. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown.
- Add ham bone, stock, 1 cup cold water and bay leaves. Season with pepper. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Add peas. Simmer for 15 minutes or until ham starts to fall off the bone. Remove from heat.
- Remove and discard bay leaves. Remove ham bone. Shred ham from bone. Discard bone. Using a stick blender, blend soup until smooth. Return ham to soup. Serve.
Recipe Notes
Recipe notes
To freeze: Freeze soup, in individual portions, in airtight containers for up to 2 months.
Look for packets of peas with loose peas and avoid those that are icy with frozen clumps. This can be an indication of freezer burn or re-freezing, which can affect flavour.
Where possible add peas towards the end of cooking time to prevent them becoming too soft and losing their bright green colour.
CREDIT : https://www.taste.com.au/recipes/pea-ham-soup-4/360def2a-0940-4d9f-bb5f-2a817764512b
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