Archive for the 'Savouries' Category

Spring Pea and Ham Soup

Sunday, 12 Sep 10

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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.

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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!)

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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.

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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.

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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.

Posted at 7:38 am in Recipes, Savouries | Respond?