Ingredients
- Ham (1 kg)
- Dried Peas (200 g (soaked overnight))
- Onions (2, chopped)
- Carrots (2, chopped)
- Bay Leaves (2)
- Celery (1, chopped)
- Frozen Peas (300 g)
- Bread (to serve)
Instructions
Steps
- In a large pot, place 1 kg of ham and cover it with 2 litres of water. Bring to a boil, then remove from heat and drain the water to reduce saltiness.
- Refill the pot with 2 litres of cold water and bring to a boil again.
- Add 2 chopped onions, 2 chopped carrots, 1 chopped celery, and 2 bay leaves, excluding the frozen peas for now. Boil, then reduce the heat to a simmer. Cook for 1.5 to 2.5 hours, adding water as necessary to maintain the liquid level.
- When the ham is tender enough to shred, remove it from the pot. Discard the skin and, while still warm (using gloves), shred the meat into pieces.
- Take out the bay leaves and stir in 300g of frozen peas. Simmer for 1 minute, then blend the soup until smooth. If the soup is too thick, add a little water and reheat if needed.
- Just before serving, mix the hot soup with most of the shredded ham. Reserve some ham for garnish. Serve in bowls with the remaining ham on top, accompanied by crusty bread and butter.