Sprouted Pea Soup
With Christmas behind us, and the prospect of spring still months away, nothing says “comfort” like a good bowl of hearty, home-made pea soup, preferably with a slice of hearty rye or wholegrain bread and cheese. Growing up in the Netherlands, this was a winter staple in our home. When we returned to visit in 2018, a wind-swept jaunt across the island of Marken ended in a delightful, small restaurant, tucked away along the far edge of the harbour front. As dusk painted the sky in gentle hues of pink and deep aquamarine blue, we made our way into the hobbit-sized bistro. By the flickering light of a hundred tea light candles, the waiter bustled about, serving the patrons steaming bowls of thick, sausage-rich, pea soup. Even now, when I make a fresh pan of pea soup, I mentally travel back to Marken, back to the little restaurant on the harbour, and back to the feeling of “home”.
*In order to increase the nutritional value, I soak and sprout the peas for two days.
2 Tbsp olive oil
1 medium onion, diced
3 stalks chopped celery
1 cup chopped carrot
1 clove minced garlic
1 1/2 lb meaty ham bone or ham shanks
4 cups unsalted chicken broth
4 cups water
2 cups peas, soaked and sprouted
2 medium potatoes, chopped into small pieces
4 bay leaves
1 1/2 tsp chopped fresh thyme, or 1/2 tsp dried
Other dried herbs to taste
Salt and freshly ground black pepper to taste.
Instructions:
For tastiest soup, place hambone with water and broth in crockpot, and cook overnight or for 8 hours with bay leaves. Let cool, skim fat off the top and remove bay leaves. Chop ham into small pieces. Alternatively, add hambone at the same time as the herbs, right before the 60-80 minutes cooking time. Heat the olive oil in a large skillet or pot. Stir in onion, celery, and garlic. Cook until onions are soft. Add in potatoes, carrots, and peas. Cook until soft, adding broth from hambone. Remove 1/2 and blend in blender. Add thyme, and other dried herbs. Season lightly with salt and with pepper to taste. Pour all ingredients back into the pan, and simmer for 60-80 minutes until well-cooked. Serve piping hot.*For additional flavour, or as a substitute for the ham, add sliced met-wurst to the soup.
