I always forget that this soup exists, and that it’s actually one of my favourite ones. I’m not sure of the exact quantities here, as I kind of just slung everything in, but just use your cook’s intuition to guide you through!
- 400-500g pork ribs (preferably as a rack rather than individual ones)
- 2 small onions, peeled & halved
- 2 sticks celery, whole
- 2 carrots, halved down the longside
- sprinkle peppercorns
- 2 bay leaves
- 2kg peas (frozen)
- 500g ready-cooked ham, diced
- 3 garlic cloves, finely diced or minced
- Salt & pepper
(Serves approx 10+)
- Place all stock ingredients (pork ribs, onions, celery, carrots, peppercorns & bay leaves) in a large pot and add water until everything is covered.
- Simmer for minimum 1 hour (more than 1 hour is great. Up to 2/2.5 hours should do the trick).
- Remove all ingredients from stock, and add the peas. Bring back up to heat, and when bubbling, whizz up the soup with a hand blender to desired consistency (mine was smooth, spare the odd pea).
- Once blended, add the ham and garlic and cook out for five minutes on a simmer. Season to taste.
- Serve with bread of choice & extra pepper on the side, if desired.