pea and ham soup

[ramtops]

Not terribly Reactive, I know, but still …

I had a ham shank in the freezer – they are ridiculously cheap, really; this one was £1.69, I think. And yesterday, our Morris side, Rackaback, was due to dance out in Bridlington, a seaside town on the East Yorkshire coast, where the wind blows straight from the Russian steppes, with nothing in the way to divert it.

So, I sautéd a finely chopped onion in olive oil, dumped the ham shank in the slow cooker with 500g of dried split peas, added the onions, a couple of teaspoons of Marigold bouillon stock, and enough water to cover the lot, switched it on, and went out.

And came home seven hours later, after a cold and rainy afternoon, to a glorious smell. Fished out the hock, and let it cool, then stripped the meat off it, We ate the meat separately (not all of it in one sitting!), accompanied by the soup and some ciabatta. Just wonderful. We shall be doing that again.

Mirrored from Reactive Cooking.