Pea and ham soup

Tags: soup, pea
. Serves 8–10. 8 steps
500g bacon bones Bring slowly to simmering. Leave lid slightly ajar and simmer 1 1/2 hours or until peas are quite tender discard
1 bay leaf
1 sprig thyme
400g split peas puree; add extra water if soup is too thick
1 large onion diced
1 carrots peeled and diced
3 cloves garlic peeled
3 litres cold water
small cubes bread fry until crisp
olive oil
Serve soup with sippets and freshly ground pepper.
You can also make this soup with a small smoked ham hock; discard the bone but keep the flesh. You can use green or yellow split peas.
An alternative recipe with the delightful name London Particular.