A taste of California
125 grams of Peas
1 chopped Onion
25 grams of Butter
2 chopped Leeks
2 diced Potatoes
1.2 litres of Vegetable Stock
1 teaspoon of Mixed Herbs
250 whole Gammons
2 Smoked Bacon
3 Spring Onions
2 handfuls of grated Cheddar
Soak the split peas overnight or for at least 6 hours.
Gently soften a chopped onion in butter until golden.
Add the leeks and potatoes and cook for 10 minutes.
Rinse and drain peas and add to pan with veg stock, mixed herbs, and gammon steaks. Simmer for 40 minutes.
Remove gammon steaks before blitzing soup. Trim and dice.
Serve with toppings of bacon, spring onions, grated cheese, diced gammon and croutons. And crusty bread.
Last edited on Saturday 6 June 2020