Pea and ham soup
by Steven Doherty
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Ingredients
Fresh Meat
1 ham knuckle, or cured ham hock
Fruit & Vegetables
3 celery sticks, whole
2 onions, whole
1 carrot, whole
1 tsp garlic, finely chopped
Salad & Fresh Herbs
2 bay leaves
Cereals, Grains & Pasta
250g of green split peas
Dairy
50g of butter
Store Cupboard
1 pinch of ground white pepper
1 pinch of salt
Bakery
crusty bread, to serve