Pea and Ham Soup Wednesday, March 4, 2009


1 Ib split peas (green or yellow)
8 oz diced pieces of cooked ham
1 large onion, chopped
1 TBSP butter
6 cups chicken stock or water
cream (optional)
parsley (optional)
salt and pepper to taste


Chop the onion and soften in the butter over a low heat. Add the peas and water or stock. Cook gently until the peas are soft - about an hour. Puree the peas in a blender or pass through a sieve. Adjust the seasoning. Add the diced ham and allow to heat through. Serve with a swirl of cream or a sprinkling of chopped parsley on top.

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