Creamy Green Pea Soup

Have you ever wondered what to do with those scraps of left-over ham, and that big old ham bone, after enjoying a nice leg of ham?

If so, here is a quick, easy and economical way to get the most for your money. This soup is an excellent way to warm up the kids and provide them something nourishing to eat for lunch especially on those chilly winter days.

Required ingredients:

Hopefully you still have 2 or 3 thick slices of the ham leftover, ( cut it into small cubes)

1 ham bone

1 package of dried green peas or, split green peas

(soak over night, or 24 hours, in a bowl covering with warm water, and 2 tablespoons of table salt )

1 cup of white cooking wine

1 medium onion (finely diced)

1 clove of garlic

2 or 3 sprigs of fresh cilantro ( finely chopped )

3 leaves of fresh mint ( finely chopped )

1/2 t-spoon of cinnamon (this is my secret ingredient)

1 litre of 10 % half and half cream

PreparationsUsing a large saucepan or soup pot, on medium heat, heat the pan up.

warm up 3 table spoons of pure olive oil and saute your onion,and garlic, and cubed pieces of ham, stirring frequently so that the onions and garlic become translucent, but don’t burn or brown.

Add in your hambone and cover with 1-1/2 litres of cold water

season to taste with salt and 4 black pepper-corns, cilantro and mint

and bring to a boil.

Add in your white wine turn your heat down and let this simmer for about 1 hr.

Strain off your pre-soaked green peas and add them to your pot

Note: ** Your peas should be soft and mushy to the touch **

Add in the cinnamon and simmer for another 1 hr.

Turn off your heat and slowly begin to stir in your cream until you get a creamy thick consistency.

Before serving add croutons and some fresh parsley for a garnish.

Serve with fresh hot garlic bread, or, with maybe a corned beef sandwich.

This Soup is a hearty soup, with great taste, that will instantly warm you up inside on those cold blustery winter days, a great refresher after skiing or ice skating or shovelling the snow.