When we got back from our holidays at the beginning of March, there was still a chill in the air, which meant that it was still soup weather. Whilst in Morrisons I found a knuckle (or hough if you want the proper word!) of ham. It was only £1.22 and our original plan was to boil it and use the sandwich meat, but seeing as the bone was large, we thought we would be missing a trick if we didn’t make some stock for soup too!
Firstly we needed to boil the ham. No salt was needed as the ham had been preserved, just good old plain boiling water. Once bought to a rolling boil for about 10 minutes on the hob, we then turned the heat down to a medium simmer and the knuckle cooked for 75 minutes until the meat was pink.
Once the ham had cooled and the fat had drained, we then stripped the meat off the bone. With the water we had (800ml) we then added some reduced salt vegan bouillion powder to 2l of boiling water, and then stirred in the bouillion to the ham water. After bringing to the boil for about 15-20 minutes, we skimmed off the scum from the top, and we had our stock. This had reduced to 1.7l. I took 800ml of it into a container to freeze, and used the remaining 900ml to make today’s recipe! (The frozen stock should be defrosted and used within 3 months).
- 1 tbsp olive oil
- 1 onion, diced
- A good grinding of pepper
- 900ml stock/bouillion
- 200g yellow split peas
- 250-300g white potatoes, peeled and chopped
- Optional: peices of ham, chives
- In a small pan, heat 1 tbsp of olive oil, and once hot, add the onion and a generous grinding of black pepper. Stir to coat in the oil and saute until golden.
- In a larger, deep pan, add the onion to the stock and bring to the boil.
- Add in the yellow split peas and continually boil for 10 minutes.
- Turn the heat down to a simmer and add the potatoes. Cook for 25 minutes until the potato pieces are soft.
- Turn off the heat and blend in a liquid food processor or with a stick blender.
- Serve. If using, garnish with ham pieces and chives.