Yes, I know, it's been a long time between soups. And there's 96 more to go - eeek! Nevermind, we're safely back on track with this crowd-pleasing classic: Pea and Ham. Mmmm ... delicious, nutritious, and oh so comforting. Heartwarming childhood memories with every loving spoonful. It's also the easiest-peasiest (sorry) soup you could ever wish to make. Guaranteed.


There must be hundreds of versions of pea and ham soup out there, but to my mind, this really is a case of the simpler the better. All you need for 4-6 big bowls of steaming, homestyle goodness are:

Pea and Ham Soup
500g green (or yellow, but I really love green) split peas
2-3 bacon bones, or a chunky little hock (Please lobby your butcher for free-range pork.)
1-2 brown onions
a couple of bay leaves
water
Yep, that's it.

Step 1. Thoroughly wash peas in a flood of water, then wash again and again until the water runs clear.
Step 2. Dice onions, then toss in a heavy-based soup pot, with some olive oil, until soft. Add bacon bones/hock for the last minute or two - just long enough to release some rich, smoky flavour into the onions.
Step 3. Add washed and drained peas, plus a couple of bay leaves. Then cover with water and bring slowly, slowly to a simmer.
Step 4. Continue to gently simmer for at least 2 hours. Remember - this is the Zen of soup, so stay in the zone. Keep a tender eye on it. Stir from time to time to prevent sticking or - horror - burning. Should it get too dry, simply add more water and stir. The peas will gradually soften, and blend into a beautiful, eau-de-nil tinted, creamy broth.
Step 5. Remove bones/hock. With all that long, slow cooking, the meat should be falling off in succulent, tender pieces. Gently shred the meat and return to the soup.
Step 6. Serve with crusty bread, red wine, crocheted granny rugs, and a crackling fire.

Tips:

• Nope, there's no need to soak peas overnight: Too much forward planning - a pain in the neck and a waste of time. Careful, attentive, long, slow cooking is all you need.
• Some recipes substitute stock for water. "Pffffff," I say. This soup is stock, with peas added.
• Carrots and/or celery are often included with the onion. Still too much effort for too little result in my book. Some garlic is rather nice though ...
• Thyme goes well with the bay leaves if you have some. 
• Free-range pork: For the sake of your health - not to mention the happiness of the pigs (intelligent, affectionate creatures who deserve to run around in the fresh air and sunlight - just ask Hamlet) please, please lobby your butcher for free-range pork. It's out there - and your demand will increase supply. Read more here at Jamie Oliver - very enlightening. (Locals please note: Eumundi Meats now stocks local, free-range, nitrate free bacon - so please open those wallets and support them). 
• Okay, if you've read this far you must be waiting for:

The Swedish Twist
My mate Lizard (a woman with a slightly unhealthy infatuation for Ikea meatballs) brought me back a little folder of recipes from Sweden, amongst which I found an intriguing version of pea and ham soup:

• Those fun-loving Swedes apparently add "a bottle of beer" with the water. But what size bottle, I ask? As I type, I'm experimenting with half a tallie of Coopers (South Australian husband - besides, it's good stuff). 
• Oh yes, and they prefer yellow peas. Makes sense, considering the flag
• The recipe also suggests serving with mustard. Also makes sense, considering the ham - but how? A big, fat dollop floating in the middle?

Hang on - my neighbours are Swedish. I'll just duck next door and quiz them. In the meantime, any feedback from Swedes or others would be much appreciated.