Pea and Ham Soup

On a recent visit to my local Polish/Russian deli, I couldn’t resist the beautiful smoked pork bones and decided to make my favourite – the extremely un-kosher pea and ham soup.  

The pork neck, which you’ll find in the same section as other small goods, is tender and flavoursome. If you can’t find it, some thick-sliced ham will do.

Ingredients

2.5 kg frozen peas
1 celeriac, peeled and halved
1kg smoked pork bones
16 slices of pork neck
Light sour cream, cream or yoghurt (to serve)
Salt & pepper

Method

Put four litres in a stockpot, add bones and celeriac and bring to the boil, then turn to a simmer. Cover and boil for at least 3 hours. The water should now be a browny golden colour. Skim off any froth on the surface.  Remove the bones and their skin. If there is any reasonable quantity of meat, you can remove it and put it with the necks.

Add the peas to the broth and boil for around 15 minutes. While they are boiling, slice the pork neck and any meat you’ve taken off the bones into thin strips.

Very carefully, using a hand-held blender, blend the soup, but don’t overdo it – having some partially smooshed peas gives it a nice chunky texture. Put in most of the meat slices, but retain some for garnish. Add salt and pepper to taste.

Then, put into bowls and finish with a large dollop of light sour cream (or alternatives) and some meat slices on top.

Then bask in the porky goodness.