Recipe Phillppa Cameron, photography Lottie Hedley
Serves 4-6
Have you got half a ham still left in the freezer from Christmas? Were you like me, and when you’d had enough you just bundled it up in an old bread bag and threw it in the freezer to deal with another day? Then this is it! A super delicious and filling way to use up that leftover ham. Serve with plenty of chunky bread to mop up all the goodness, or topped with croutons for a nice crunch.
Broth
1 onion
1 large carrot
Any veggie peelings or ugly veggies from the garden or bottom of the fridge
Leftover ham on the bone or pork hocks
Ground black pepper
1 bay leaf
About 3-4 litres water
Soup
2 cups split peas
1 cup red lentils
2 carrots, grated
2 cups vegetable stock
Stovetop method
To make the broth, roughly chop the onion, carrot and any veggies you are using. Place all of the broth ingredients in a large pot. Simmer on a low heat for 2-3 hours until the meat falls away from the bone.
Strain the broth into a bowl and discard the vegetables. Remove all of the good meat and chop it up into small pieces. Discard the bones if there are any.
Give the pot a good wash.
To make the soup, place the broth, meat and remaining ingredients in the clean pot. Simmer on a low heat for 30 minutes, stirring every now and then.
Store in the fridge for a few days or in the freezer for a few months.
Magic Pot (Multicooker) Method
To make the broth, roughly chop the onion, carrot and any veggies you are using. Place all of the broth ingredients in the magic pot. Pressure cook for 30 minutes.
Allow the steam to release naturally.
Strain the broth into a bowl and discard the vegetables. Remove all of the good meat and chop it up into small pieces. Discard the bones if there are any.
Give the pot a good clean.
Tips and Tricks
- You could use silicone pouches, glass jars or airtight containers to store your soup in the fridge or freezer.
- If you have chilled or frozen the soup, it will be gluggy when you go to reheat it. Simply add some boiling water to loosen it and get the consistency you
are after.
Extracted from Winter Warmers: Recipes and stories from a New Zealand high country station by Philippa Cameron. Photography Lottie Hedley, (Allen & Unwin NZ), $50.
