Beth Keoghan’s Pea Soup
Souperlicious Soup recipes from mothers of famous New Zealanders. Recipes designed by SuperValue in partnership with the Canterbury District Health Board.
Ingredients
1½ cups yellow split peas
4½ cups water
1 tsp salt and a little black pepper
4 cups (approx 500 g) chopped cooked ham (or 1 ham bone or 4 grilled rashers of bacon)
½ - 1 cup chopped onion
2 cloves garlic (finely chopped or crushed)
1 bay leaf
½ cup grated carrot
2 cups milk
Nutmeg, cayenne
Hints & Tips
This is delicious served with cubes of bread fried until crisp in olive oil.
Cooking Instructions
Wash peas then drain (or alternatively, cover the peas with cold water and leave overnight, then drain). Add water and salt to the peas, bring to the boil and boil for 2 minutes. Remove from the heat, cover and let stand for one hour but don’t drain the water. Add ham (ham bone or 4 rashers of bacon), onion, garlic, bay leaf and carrot to the peas. Cover and simmer for 1½ hours or until the peas are tender. Stir in milk. Season to taste with nutmeg, cayenne and black pepper. Heat through and serve.