It’s soup time. And while the time of pandemic might be a good chance to pace yourself over this splendid culinary invention, it just might not be.
Me, I’ve got stuff to do. When it comes to lunch, if there’s nothing fridge-to-mouth, I might just skip the whole deal and chow down on those yummy sugar-fest-bikkies over there. And we all know what that means, El Diabetes. So here’s one I prepare earlier, thereby circumventing any health threat and treating my insides to goodness and nutrition. It’s a pea and ham soup. It’s easy. It’s fast. It’s lunch for two for about a week.
Ingredients
• One kilo smoked bacon bones. Make sure that they’ve still got a bit of meat on them
• 500g yellow split peas
• 500ml vegetable stock [optional – water is just as good, though the stock amps the umami]
• One cup celery chopped
• One cup carrots peeled and chopped
• One cup parsnip peeled and chopped
• Sixish black peppercorns.
Method
• Chuck bones into a large pan and cover with stock and water, or just water
• Pour in split peas
• Toss in peppercorns
• Bring to the boil and reduce to a simmer for a couple of hours
• When meat falls from bones, take them out and strip meat off
• Return meat to pan with vegetables and let the whole shemozzle gurgle on until vegetables reach a state you enjoy
• Season to taste. Probably won’t need much salt.
• Serve with yods of over-buttered fresh crusty bread. JD
