Spring Pea and Ham Soup

Sunday, 12 Sep 10

I seem to have had 4 pieces of wisdom stolen from me. I remember little, other than someone saying “A little sting now” (‘WTF THAT WAS NOT LITTLE OWW!’) “Hmm…it didn’t flash back” (‘Err….What does that mean? Am I going to die?’) “Here…” (‘Wheee…pretty lanyard, what does…it..saayyzzzzzzz…’). Then I woke up completely panicky in Recovery where I couldn’t feel my lips, or move my mouth under my own volition and had packs of ice strapped to my face. FUN.

So, now I’m on a liquid diet for a while yet, and alternating cold and heat packs on my cheeks to reduce swelling and bruising (Tim refuses to go out in public with me. Something about people accusing him of domestic violence heh). But at least I can eat without drooling again. And I have lots of awesome drugs which knock me out at night and keep the achy pain away (Codeine, anyone? Opiates over here!)

Before the operation, we stocked up on essentials, like Ms Leek and Mr Potato, YoGo (that childhood favourite), LOTS of strawberry jelly and juice. And a bag of frozen peas for the swelling. And for eating. Since I ended up being given icepacks by the lovely nurses at Westmead Private, this pea and ham soup which heralds the coming of Spring is the result.

A little cream, a little truffle oil and a generous round with the immersion blender, and I have something I don’t mind eating terribly much. In fact, I’ll go have some more now, I think.

Recipe

Ham Stock

1 ham hock, preferably on the bone, though we managed to use a boneless triple smoked version too
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1 onion, chopped
Water to cover

Put ingredients into a pot, cover with water and simmer for at least 2 hours until ham is tender and stock is strong. Shred half the meat from the ham hock for use in the soup, dice other half into 1cm chunks and save for garnishing for people who can eat solids.

Pea and Ham Soup

25 g butter
1 small onion, diced
2 cloves garlic, minced
Reserved shredded ham
500 g frozen peas
Stock

Saute onion and garlic in butter until fragrant and translucent, but uncoloured. Add in shredded ham, then stock. Pour in the frozen peas, add more water to cover if necessary. Bring back to a boil, then simmer for 4 minutes or until peas are bright green and tender. Remove from heat and puree with immersion blender until desired level of smoothness has been attained (very smooth for those recovering from wisdom tooth surgery). Strain through a fine sieve if you’re feeling fussy, and re-season to taste (may be a little salty from the ham hock, so a little sugar and water may serve to balance that out). Serve with diced ham, cream and truffle oil for extra decadence.

6 Comments

1. Oh goodness, I remember losing my wisdoms…one by one in the dentist’s chair. And not being able to feel my face although it was swollen. And the drooling/pooling aftermath. And the liquid diet. So desperately needed something savoury as most liquid foods are sweet. And cold! As I moved back into unpureed foods there was the joy of getting little bits stuck in the wound…avoid congee for a while yet, my friend!

   And most importantly, get well soon =)

   Comment by mademoiselle délicieuse — September 12, 2010 @ 10:44 am

2. Oh you poor thing. I know how horrible it is to be on a liquid diet after dental surgery. I had a jaw reconstruction when I was a teenager and spent months with my jaw wired together and eating liquid food. It wasn’t much fun at all, but this recipe looks lovely and full of vitamins.

   I love the photo in the jar. So beautiful.

   Hope you get well soon. :D

   Comment by delicieux — September 12, 2010 @ 1:18 pm

3. Stunning photos! Really beautiful. Wow! The green and purple set each other off so well!

   Comment by Michelle — September 12, 2010 @ 2:33 pm

4. Hope you have a speedy recovery, anything that beautifully presented should start healing straight away!

   Comment by Moya — September 12, 2010 @ 9:05 pm

5. That’s such a beautiful colour! Looks delicious :-)

   Comment by Maria @ ScandiFoodie — September 13, 2010 @ 4:59 am

6. I feel for you too! I had 8 pulled before they were done. Just don’t suck hard through a straw though. I ended up with two dry sockets, and a ferocious fever from those. Hope you get well soon. That soup does look awfully good to me about right now.

   Comment by Edomommie — September 13, 2010 @ 6:14 am

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