Pea and ham soup with polenta croutons

4 servings

Ingredients

Quantity Ingredient
200 grams Dried yellow split peas; rinsed in cold
; water and drained
; (7oz)
1½ litre Water or chicken stock; (23/4 pints)
1 small Carrot; peeled and cut into
; 3 pieces
1 small Onion; diced
¼ Leek; diced
Ham or pork bone; weighing
; approximately
; 650-900g (11/2 -
; 2lb), meat removed
; and diced
2 Bay leaves
Salt & freshly ground black pepper
30 millilitres Fillipo Berio Extra Virgin Olive; (2tbsp)
Oil
4 slices Dellugo Fresh Polenta slices; diced
5 millilitres Fresh sage; chopped (1tsp)

Directions

Place the peas and water in a large heavy-based saucepan, bring to the boil and skim. Add the carrot, onion, leek, ham or pork bone, half the diced ham or pork, bay leaves and seasoning.

Cover and bring to the boil and simmer for 35-40 minutes or until the peas are tender.

Remove the bone and bay leaves. Place the soup in a food processor and process until almost smooth. Return to a clean saucepan, heat gently and adjust the seasoning if necessary.

Heat the oil in frying pan until hot, add the polenta, remaining diced ham and sage and fry for 1-2 minutes or until golden brown.

Divide soup between 4 large bowls, garnish with the polenta, sage and ham and serve with warm wholemeal bread.

Converted by MC_Buster.

NOTES : The stock for this soup is made with a ham or pork bone. The inclusion of the bone gives the soup a flavour which cannot be matched by stock cubes or granules. The bones are available from our delicatessen counter and, subject to availability, you can choose from Leicester Ham, Oven Roast Pork or Oven Roast Ham. Each bone comes with sufficient residue of meat to cut off and use in the soup or in quiches, omelettes, risottos or stir fries.

Converted by MM_Buster v2.0l.

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