Forget 'Pea and Ham Soup', try this variation using smoked salmon!
WHAT YOU NEED:
500g dried green split peas
500g frozen fresh peas
Half bunch celery
3 cloves garlic, crushed
400 to 500g smoked salmon
2 stock cubes
6 cups boiling water
2 tbsp (or a drizzle) canola or rice bran oil
WHAT YOU DO:
Always check dried legumes (split peas) for stones/grit and rinse thoroughly. Put split peas into water to soak in the morning before work (or overnight). No need to measure the water, just drown them. If you haven't had time to soak them just follow the cooking suggestions on the packet.
Drain and rinse the soaked split peas. Add to saucepan or pressure cooker with 6 cups boiling water (quickest to put 6 cups into kettle), stock cubes and smoked salmon. If using saucepan, simmer for 30 minutes, or until the peas disintegrate, stirring occasionally. If using pressure cooker, bring to pressure then simmer for 15 minutes, turn off heat and let the pressure subside naturally.
While split peas are cooking, chop the washed celery into roughly one inch bits, leaves and all. Mince the celery in a food processor . Grate or mince carrot. Fry crushed garlic in oil until lightly golden.
Put frozen peas into blender. Add enough hot soup to cover them and blend until puréed.
Add purée, celery and carrot in the soup pot. Bring to a simmer, stirring continuously.
Serve with natural yogurt, garnished with celery leaves. Yummo & very hearty!