Make this delicious and creamy Split Pea Soup With Ham using leftover ham or a ham bone! Simmer it with split peas and the ...

Put the split peas in a sieve ... add extra water when reheating, as the soup will thicken as it cools. This soup is traditionally made with stock from a ham bone but this version uses a small ...

Put the split peas ... Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season ...

Nothing is more cost-effective or delicious as a hearty soup to eat any time of day. A slab of French stick warmed with melted butter finishes it off. If you are super organised, make some cheese ...

4 ounces smoked cheese, such as Gouda or mozzarella, cut into thin slices Place the split peas in an even layer ... or 8 to 10 hours on low. Stir the soup to incorporate the peas and broth ...

return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. 6. Add the yogurt and chill in the fridge. 7. When cold fill shot glasses 3/4 high, place ...

To celebrate the start of spring, here’s an incredibly simple green pea soup inspired by a Lois Daish recipe. I always use frozen peas but, if you are lucky to have peas-a-plenty in your garden ...

Parmesan cheese rinds stand in for the usual ham bone in this creamy. luscious vegetarian bean soup. A bag of 15-bean soup get the soup started; plentiful vegetables and herbs fill in the rest.

Repeat twice more for the remaining stock, adding the ham and peas with the last of the stock. When the last of the stock is mostly absorbed (the risotto should be al dente but still quite ...