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Ham And Pea Soup With Polenta Croutons

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CATEGORY CUISINE TAG YIELD
Meats Waitrose1 4 Servings

INGREDIENTS

200 g Dried yellow split peas
rinsed in cold
water and drained
7oz
1 1/2 Water or stock, 2 3/4
pints
1 Carrot, peeled and cut into
3 pieces
1 Onion, diced
1/4 Leek, diced
Ham or pork bone, weighing
approximately
650-900g 1 1/2 –
2lb meat removed
and diced
2 Bay leaves
Salt & freshly ground black
pepper
30 Waitrose Extra Virgin Olive
Oil 2tbsp
4 Dellugo Fresh Polenta
slices diced
5 Fresh sage, chopped 1tsp

INSTRUCTIONS

Place the peas and water in a large heavy-based saucepan, bring to  the
boil and skim. Add the carrot, onion, leek, ham or pork bone,  half the
diced ham or pork, bay leaves and seasoning.  Cover and bring to the
boil and simmer for 35-40 minutes or until the  peas are tender.
Remove the bone and bay leaves. Place the soup in a food processor and
process until almost smooth. Return to a clean saucepan, heat gently
and adjust the seasoning if necessary.  Heat the oil in frying pan
until hot, add the polenta, remaining  diced ham and sage and fry for
1-2 minutes or until golden brown.  Divide soup between 4 large bowls,
garnish with the polenta, sage and  ham and serve with warm wholemeal
bread.  Converted by MC_Buster.  NOTES : The stock for this soup is
made with a ham or pork bone. The  inclusion of the bone gives the soup
a flavour which cannot be  matched by stock cubes or granules. The
bones are available from our  delicatessen counter and, subject to
availability, you can choose  from Leicester Ham, Oven Roast Pork or
Oven Roast Ham. Each bone  comes with sufficient residue of meat to cut
off and use in the soup  or in quiches, omelettes, risottos or stir
fries.  Converted by MM_Buster v2.0l.

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