I've never made Ham and Pea soup before today. I remember my mum making it when I was younger, but it was never really my thing. But tonight just seemed the right combination of a rainy, chilly, wintery evening... and we had some leftover jalapeño cornbread!
Well, it was so good I completely forgot to even take photos. I did it all in our pressure cooker, so the meal was ready in about half an hour. Here's what I did:
- 2 tablespoons butter
- 5 cloves garlic, chopped
- 1 onion, diced
- 1 shallot, diced (or just use a bigger onion)
- 2 carrots, chopped about 1cm square ish
- 2 celery sticks, chopped about 1cm square ish
- 2 bay leaves
- decent pinch of dried parsley
- a bacon hock, circa 800g
- 500g bag of dried split peas
- 1/2c red lentils
- 2.5tsp Vegeta vegetable stock powder
- about 6 cups boiling water
- Start by putting the peas in the pressure cooker pot, and soaking them in fairly hot water. Then start your prep.
- Once the veggies are prepped, drain the peas and set them aside. Rinse the pot, and put it on the stovetop on high.
- Add your primary aromatics and fry for 5 minutes, then add the secondary aromatics and fry another 10 minutes.
- Remove from stovetop, and put the inner into the pressure cooker body.
- Add the peas and lentils to the pot, sprinkle in the vegetable stock, and mix it all together.
- Create a depression in the mix, and place the bacon hock in, so it's as low in the pot as possible.
- Fill with boiling water until covered, and try to stir it a bit without lifting the hock too much.
- Put on lid, and pressure cook for 30 minutes.
That's about it! After that it was just a matter of chopping the meat off the hock, stirring it in, and potentially adding a little more water.
It would have been far easier to use a boneless lump of ham instead of the boney bacon hock. If you do this, add some extra stock powder to compensate for the missing salt.
Credit: The recipe above is based on https://www.allrecipes.com/recipe/219170/ham-and-split-pea-soup-recipe-a-great-soup/, with a good few tweaks of my own.