Make this delicious and filling soup over a cold weekend, it takes some time, but the
end result is so worth it. If you have a pressure cooker, use it. It will save you loads of time.
Extra Porky Pea & Ham Soup
Makes 10 – 12 portions
You will need
500g dried green peas
2 Tbls Olive Oil
2 white onions, chopped
1 Tbls garlic, chopped
4 celery stalks, sliced
2 potatoes, chopped and peeled
2 smoked Eishbeins (700g – 900g each)
2 – 2.5 L water
Salt & pepper to taste
Fresh lemon to serve
Crusty bread to serve (optional)
How to make it
Soak the peas in water overnight or for at least 6 hours. Rinse the soaked peas
until the water runs clear.
Heat the olive oil in a deep pot and fry for 3-4 minutes.
Add the garlic and fry for another 2 minutes.
Add the potatoes and drained peas and mix well.
Add the Eishbein (bone in) to the pot, and cover with water (you’ll need 2 – 2.5 L).
If you are using a standard pot, cover it and bring to the boil. Turn the heat to a
simmer and cook for 2 – 3 hours, adding more water if needed, until the peas are soft
and the ham is falling off the bone. Remove the pot from the heat and rest the soup
for an hour or 2.
If you are using a pressure cooker, bring the pot to pressure, turn the heat to a simmer
and cook the soup on pressure for 15 minutes. Turn off the heat and lave to stand for
an hour or 2.
Remove the Eishbeins from the mix and set aside to cool slightly.
Meanwhile, liquidise the soup and return to the pot.
Once the pork is cool enough to handle, remove the skin and fat and discard. Shred the
meat into bite-sized pieces and return to the liquidised soup.
Season well with salt and black pepper.
Serve hot with fresh lemon wedges and crusty bread.
- This soup freezes really well, so portion it up and freeze it for
mid week dinners or office lunches.