Mid-Week Winter Warmer

The cosy bar and restaurant where we had the soup

A hearty, warming dish

This is a great dish for cold weather, and brrr, is it cold in London today.  My mother used to make it , but I hadn't had it for years until we were in Amsterdam.  Hubby and Hubby's friend found it in a little bar and restaurant after a morning at the Resistance Museum. While riding the tram, they spotted this place, alighted and tucked in.  The next day, a rainy start had us riding the trams to avoid the weather and see some of the city.  We were promised a treat and this was it.

Not content with one bowl, I decided to make more as soon as I returned home.

This dish required a little advance planning.  It is necessary to soak the split peas overnight and then cook them thoroughly (30 - 40 minutes).

The ham hock, parboiled and ready to cook 

with the other ingredients

Green split peas, onion, carrots, celery sticks and a bay leaf

You will need:

1 ham hock or a slab of bacon

3/4 lb split peas, soaked overnight in cold water and then drained

1 T olive oil

1 large onion

2 celery sticks

2 carrots 

1 bay leaf

5 cups (20 oz) water

Salt and pepper

Dried sausage or chorizo (optional)

What to do:

Soak the peas in cold water overnight and then drain.

Cover the ham hock/bacon with cold water and bring to boil.  

Drain off the water and put the meat to one side.

Gently soften the chopped celery, onion and carrots in the olive oil for about 10 minutes. Do not allow it to brown.

Return the meat to the pan and add the peas, water and bay leaf and bring to the boil.  Lower the heat and allow the soup to cook for 40 minutes.  

Remove the meat from the soup and take the discard the fat.  Remove the meat from the bone(s) and chop it up.  Then put it back in the soup. Add in the sliced sausage (if using) and bring back to heat and cook until the sausage is hot.