Ham and pea soup with crispy onions and feta
- Serves 6
- 1 hr 15 mins, plus soaking
- 391 calories / serving
- 400g (13oz) dried green split peas, soaked overnight
- 2 bay leaves
- 6 cloves
- 1 onion, halved
- 500ml low-salt chicken stock
- few sprigs of thyme, leaves stripped
- 5 tbsp olive oil
- handful fresh parsley, roughly chopped
- 225g (7 1/2oz) gammon steak
- large handful baby spinach
- 1 onion, finely sliced
- 50g (2oz) feta cheese, crumbled
- Drain the peas and place them in a big pan.
- Fill 1.5 litres (2 1/2 pints) with water.
- Add the bay leaves and onion halves to the pan after studding each half with three cloves.
- Bring to a boil, scraping off any scum that forms, then reduce to a low heat and cook for 45 minutes, or until the vegetables are soft.
- Return the peas to the pan after draining.
- Add the stock and 500ml (17fl oz) newly heated water to finish.
- Season with salt and pepper, then slowly simmer for 30 minutes over low heat with the thyme leaves.
- Meanwhile, in a large frying pan over low heat, heat the oil.
- Cook, stirring frequently, until the onion is golden and crisp.
- Drain on kitchen paper after removing with a slotted spoon.
- Remove most of the oil from the pan, then increase the heat to medium-high and fry the gammon for 2-3 minutes on each side, or until done.
- Allow to rest for 5 minutes before shredding into small pieces.
- Stir the spinach into the soup, then whizz until almost smooth using a stick blender.
- Mix in the majority of the parsley.
- Fill dishes halfway with the soup and top with feta, gammon, remaining parsley, and crispy onions.
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