Ham And Pea Soup
|Split peas||8 Ounce, soaked for 4-6 hours in cold water to cover (250 Gram, Yellow / Green)|
|Butter||2 Ounce (50 Gram)|
|Onion||1 Large, roughly chopped|
|Carrot||1 Large, roughly chopped|
|Bacon rashers||6 Ounce, derinded and diced (Thick Ones, 4 In Number, 175 Gram)|
|Bay leaf||1 Small|
|Water||2 Pint (1.2 Liter)|
|Snipped chives||2 Tablespoon|
1. Drain the split peas in a colander and discard the soaking water.
2. Melt the butter in a saucepan, add the onion, carrot and two-thirds of the bacon and cook gently for about 15 minutes, or until soft. Add the drained split peas, bay leaf, ham bone and measured water. Bring to the boil, then lower the heat and simmer gently for 1 hour.
3. Remove from the heat and discard the ham bone. Season with pepper and salt, if necessary. Return the saucepan to the heat. Cook the remaining bacon in a hot frying pan until crisp, then add to the soup along with half the chives.