On Monday I had Phil over for some dinner and Doctor Who (The Pirate Planet, in case you were wondering!) and I made a lovely marmalade glazed gammon and squash recipe that I’ve blogged about before: https://cookingwithneil.wordpress.com/2014/11/10/marmalade-glazed-gammon-and-squash/ The recipe involes boiling the gammon joint for about an hour and a half before roasting, and so this time I decided to retain the cooking liquid and use it to make soup with.
The gammon joint that I used was also sufficiently large to leave me with about 300g of cooked gammon left over to put in the soup.
This is a recipe of my own devising so the amounts are a bit approximate, but if you follow it you should end up with a lovely, thick, flavoursome soup.
Makes enough for about 3-4 large bowlfuls
1-2 tablespoons of olive oil
300g of split peas (these need to be soaked overnight before use, so the recipe needs a bit of planning)
800ml of stock (If you’ve not previously boiled a gammon joint then either ham or vegetable stock should be fine)
2 echalion shallots, peeled and finely sliced
1 leek, finely sliced
300g of cooked gammon, roughly cut into small pieces
Leaves from 1-2 sprigs of fresh thyme
Salt and freshly ground black pepper
The night before making the soup, soak the split peas in cold water overnight. Drain and rinse the following day, before making the soup.
Heat the olive oil in a large saucepan. Add the sliced shallots and leek and fry over a medium heat for 2-3 minutes, until starting to soften.
Add the gammon pieces and quickly fry for a minute or so. Add the split pea and the stock. Stir well to combine. Season and add the thyme leaves.
Bring to the boil, and then turn the heat down and simmer for about an hour and a half, stirring regularly. You may need to add a little more stock, or water, so keep an eye on the liquid levels.
The peas will eventually break down to a thick liquid. You may want to give it a quick blast with a hand blender, just to further break down the peas – not too much though as you don’t want to break up the pieces of meat.
The end result is a nice, thick soup with satisfying chunks of gammon and occasional al dente pieces of split pea.