Tis the season for soup, well for those of us living in Melbourne. I’m well aware my friends in the UK, Arizona and other warmer climates may just like to file this recipe for when your weather cools down a bit.
Pea and Ham soup for me is associated with cold frosty, foggy days and nights with the heater on and throw rugs abound.
I’m partial to hearty thick soups, add a crusty bread roll or some toast, ta-dah you have a satisfying meal.
Plenty of versions of pea and ham soup exist, but the two key ingredients that you must include are there in the name. The recipe I’ve written here is my standard go to based on my mother’s recipe. A good place to start if you don’t already have your own go-to method.
I start with a mirepoix (meer-pwah), or duxelle, or the italian soffritto. Carrots, onion and celery finely diced and softened on a gentle heat.