35 lines
1.6 KiB
JSON
35 lines
1.6 KiB
JSON
{
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"title": "Pea & Ham Soup",
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"tags": [
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"Dinner",
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"Lunch"
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],
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"servings": "4",
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"prepTime": "15 mins",
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"cookTime": "2 hrs",
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"description": "The ultimate nothing-goes-to-waste soup. A ham bone simmered low and slow with split peas until thick, silky, and deeply savory. Victorian frugality at its absolute finest and most delicious.",
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"ingredients": [
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"400g dried split green peas, soaked overnight",
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"1 ham hock or leftover ham bone",
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"1 yellow onion, diced",
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"2 carrots, diced",
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"2 celery stalks, diced",
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"3 garlic cloves, minced",
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"2 bay leaves",
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"3 sprigs fresh thyme",
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"1500ml chicken or vegetable stock",
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"1 tablespoon butter",
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"Salt and black pepper to taste"
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],
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"instructions": [
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"Rinse split peas and soak in cold water overnight or for at least 2 hours. Drain before using.",
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"Melt butter in a large heavy pot over medium heat. Add onion, carrots, and celery and cook for 8 minutes until soft. Add garlic and cook 1 more minute.",
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"Add drained peas, ham hock, bay leaves, thyme, and stock. Bring to a boil, then skim off any foam that rises to the top.",
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"Reduce heat to low. Cover and simmer for 1.5 to 2 hours until the peas have completely broken down and the soup is thick and velvety, stirring occasionally.",
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"Remove the ham hock. Pull the meat off the bone, shred it, and stir it back into the soup. Discard the bone, bay leaves, and thyme.",
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"Season with salt and pepper — taste first as the ham can be salty already. Serve with crusty bread."
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],
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"id": "pea-and-ham-soup",
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"updatedAt": "2026-03-12T10:00:00.000Z"
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}
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