Pea soup with ham, leek and onions
Ingredients
- 2 tbsp oil
- 450 g smoked ham
- 2 onions
- 2 spring onions
- 450 g peas
- 1-2 bay leaves
- 2 l water
- salt, to taste
- pepper, to taste
- dill, to taste
Utensils
- pot
- mixing spoon
- hand blender
- knife
- cutting board
Instructions
- Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
- Fry the ham on all sides for 5-6 minutes and transfer to a plate.
- Add another tablespoon of oil to the pan.
- Onions and the white part of the leeks and fry for 5-6 minutes.
- Add the peas, bay leaves and ham to the same saucepan and cover with water.
- Bring everything to a boil.
- Once boiling, reduce the heat and cook, stirring occasionally, for about 1 hour simmer.
- If the soup becomes too thick, add a little more water.
- When the peas are soft, remove the ham and bay leaves from the saucepan.
- Use an immersion blender to blend about ¼ of the soup until desired Puree the consistency.
- Put the rest of the soup and the ham back into the saucepan.
- Stir everything well and season with salt and pepper.
- Garnish the pea soup with chopped dill and serve.
