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Hearty pea soup

Recipe from: 8/7/2003 12:00:00 AM

Ingredients 10
Servings 5


  • 1.25
    smoked pork shank, sawn into pieces
  • 2.50
  • 1
    bay leaf
  • 1
    onion, roughly chopped
  • 1
    carrot, roughly chopped
  • 1
    celery stalk, roughly chopped
  • 400
    dried peas
  • 250
    extra water
  • salt and freshly ground black pepper
  • 45
    chopped spring onions


Remove the skin and fat from the shank.
Place the meat, water, bay leaf, onion, carrot and celery in a saucepan and bring to the boil.
Cover and simmer for 30 minutes.
Remove the shank, cut the meat from the bone and cut into smaller pieces. Set aside.
Strain the liquid through a sieve and discard the vegetables and bay leaf.
Return the liquid to the saucepan, add the meat, peas and extra water.
Bring to the boil and simmer for 30 to 40 minutes or until the peas are soft.
Stir continually, mashing the peas to make a thick soup.
Season with salt and pepper and serve garnished with fresh parsley.

Read more on: pulses  |  soup

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