Pea and ham soup

As the temperature drops, soup season begins! This is a tasty traditional favourite.


1 tablespoon oil

1 tablespoon butter

2 brown onions, sliced

1 leek, washed and diced

2 medium carrots, peeled and sliced

3 cloves garlic, peeled and finely chopped

6 sprigs thyme

2 celery stalks, sliced

Bone from 5kg leg of ham

500g packet split green peas, soaked overnight and washed.



Heat oil in a large pot on medium heat, melt butter and stir in the onions and leek to sear for 5 minutes. Add carrots, garlic, thyme, celery and ham bone. Cook another 5 minutes, turning the bone. Add split peas and enough cold water to cover the bone.

Bring to boil and simmer for 2-2.5 hours, skimming and removing impurities.

Remove bone, pick off the meat and return meat to pot.

Season to your liking and serve immediately.

To store, allow to cool and refrigerate for up to 5 days or divide into portions, place in containers and store in the freezer for up to 6 months.




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Bartholomew Connors Image
Bartholomew Connors

Bartholomew Connors is the chef at the Cathedral Café.

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