Pea and Ham Soup

A pea and ham soup made with some surplus breaded Wiltshire ham. The base of the soup was made with diced turnip, potato, diced leek, and whole yellow peas. Plus ham stock. 

The vegetables were cooked first, for about seventy minutes, after which they were mashed. A pinch of paprika was added, along with a little rosemary. The diced ham was then added, and cooked for another twenty five minutes under glass. Added black pepper. 

Serve as is, or with a bread of your choice. 

 

Minestrone, with Yellow Peas and Coriander

A simple minestrone soup made with diced coriander, dried whole yellow peas (hydrated overnight), broken pasta, carrot, diced spring onion and dwarf beans, plus half of  a green pepper, a couple of squirts of tomato puree, and one clove of garlic.

Cooked for forty-five minutes under glass at a low heat. After which the herbs (basil, parsely and oregano) were added, along with the chicken and vegetable stock. I also added half a teaspoonful of fish sauce (Asian nam pla, which resembles the fish sauce used by the ancient Romans), and a few shakes of ground white pepper.

Simmered under glass for a further forty minutes or so, before serving.