Ingredients Jump to Instructions ↓

  1. 6 tablespoons 90ml Butter

  2. 1 tablespoon 15ml Onion - chopped (medium)

  3. 1 Leek - thinly sliced

  4. 1 Carrot - chopped

  5. 1 Celery stalk with leaves - chopped

  6. 1/2 Garlic head - flattened and peeled

  7. 2 Bay leaves

  8. 1 tablespoon 15ml Curry powder, good quality - (heaping tbsp)

  9. 1 teaspoon 5ml Ground coriander - (rounded tsp)

  10. 1 teaspoon 5ml Ground cardamom

  11. 1 section Fresh rosemary (or 1/2 tsp crushed dried rosemary leaves)

  12. 2 cups 125g / 4.4oz Canned Italian plum tomatoes and liquid

  13. 6 cups 1422ml Chicken stock

  14. 2 cups 474ml Dried split peas - (1 lb) - rinsed

  15. 1 Ham bone with a little meat attached - gristle also Fresh coriander leaves Yogurt -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt the butter in a large soup pot and saute the onion and leek over low heat until wilted. Add the carrot, celery, garlic, and bay leaves; cover the pot and cook about 30 minutes, or until the vegetables have softened. Stir frequently. Add the curry powder, coriander, cardamom, and rosemary. Cook, uncovered, stirring continously, until the spices have dissolved into a paste. Add more butter, if needed. Stir in the tomatoes, breaking them up. Raise the heat and bring to a boil. Add the chicken stock and return the soup to a brisk simmer. Add the split peas and ham bone. If the bone is not covered by liquid, add a little water. Reduce the heat to a very low simmer and cook for 4 hours, covered. Stir and turn the ham bone from time to time. Remove the ham bone and pass the soup through a food mill into a clean casserole. Bring to a simmer and, if desirable, thin with more stock or water. Taste for seasoning. Sprinkle each serving with a few coriander leaves and pass yogurt separately for those who wish to add a dollop to their soup.


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