It's getting really cold these days. I don't know why, I was hoping we might get global warming to save on gas bills, but it's getting colder than ever. Feels like winter, and it's only beginning of May.
One of hubby's favourite winter warmer is the old fashioned Pea & Ham Soup, with crusty bread to mop up every last drop.
Every time I make it, it varies a bit depending on what I have on hand. But I always make sure I have a nice big bacon hock.
So this is the
Slow Cooker Pea & Ham Soup:
1 smoked bacon hock
200g split peas
200g pearl barley
200g chick peas
100g red beans
4 potatos skinned and cut into chunks
2 bay leaves
1 sprig of thyme
fresh parsley and mint to garnish
3 cups of chicken stock
2 French shallots
1 tablespoon Hungarian Paprika powder
Cracked black pepper
Soak the chick pea and beans the night before.
Saute the sliced onion and shallots.
I use slow cooker for this dish, and I usually add peas, barley and veggies at the bottom and then the bacon hock. Add the rest of the wet ingredient apart from the cream, and then the spices and herbs.
Switch the slow cooker on high and then turn to low after 20 minutes. Leave it to cook for 6 - 8 hours, until I come home from work, switch off, and the slow cooker should be keeping warm till dinner time.
Take the hock out before serving, mash the rest of the ingredients till smooth enough and stir in the cream.
Shred the meat off the bones, and add back to the soup bowl.
Garnish with a bit more cracked pepper and parsley.