A quintessential British soup made using a mixture of dried British peas and smoked ham, healthy and vibrant and super easy to make using a pressure cooker.
Soak the peas in water for a minimum of 8 hours and a maximum of 24.
If your pressure cooker has a sauté function then use that, or using a large pan heat up the butter and oil.
Add the onion, leek, celery and dried herbs and fry gently until softened, approx. 6-8 minutes
Add the garlic and cook for a further 2 minutes.
Add the carrots and stir through, drain the peas and add those to the pan along with the cider, vegetable stock and gammon and stir everything together, if you are using a separate pan transfer it all over to your pressure cooker and set your pressure cooker for 40 mins.
If you are not using a pressure cooker then bring everything to a boil and simmer for a good two hours with the lid on.
Allow the pressure cooker to release naturally and then remove the gammon and shred it into small pieces and set aside.
Check your soup for consistency, depending on the peas you have used you may need to simmer a little longer to thicken and allow some of the peas to break down, once you are satisfied check your seasoning, depending on your gammon you may not need to add any salt but add plenty of white pepper to your taste, add the shredded gammon back into the soup.
Serve with some nice buttered crusty bread.
Ingredients
Directions
Soak the peas in water for a minimum of 8 hours and a maximum of 24.
If your pressure cooker has a sauté function then use that, or using a large pan heat up the butter and oil.
Add the onion, leek, celery and dried herbs and fry gently until softened, approx. 6-8 minutes
Add the garlic and cook for a further 2 minutes.
Add the carrots and stir through, drain the peas and add those to the pan along with the cider, vegetable stock and gammon and stir everything together, if you are using a separate pan transfer it all over to your pressure cooker and set your pressure cooker for 40 mins.
If you are not using a pressure cooker then bring everything to a boil and simmer for a good two hours with the lid on.
Allow the pressure cooker to release naturally and then remove the gammon and shred it into small pieces and set aside.
Check your soup for consistency, depending on the peas you have used you may need to simmer a little longer to thicken and allow some of the peas to break down, once you are satisfied check your seasoning, depending on your gammon you may not need to add any salt but add plenty of white pepper to your taste, add the shredded gammon back into the soup.
Serve with some nice buttered crusty bread.