Ramsay might be an attention-seeking, narcissist, but the guy can really cook.
Click on the link to find his recipe, with the usual adjustments from your favourite Camel.
Ingredients (Serves 6)
• 375g dried split green peas
• 3tbsp olive oil
• 1 large onion, peeled and chopped
• 1 stick celery, trimmed and chopped
• A few sprigs of thyme
• 1 bay leaf
• 375g smoked ham
• 1½ litres water
• Sea salt and freshly ground black pepper
1) Cover the dried split peas in cold water and leave to soak overnight.
2) The next day, heat the olive oil in a heavy-based pot over medium heat.
3) Stir in the onions, celery and herbs and cook for 5-6 minutes until the onions and celery are soft.
4) Rinse and drain the peas thoroughly.
5) Add to the pot and stir well.
6) Nestle (coz it’s lonely in there) the ham among the peas and vegetables, then pour in enough water to cover snugly-wuggly.
7) Bring the liquid to the boil and simmer. Skim off any froth that rises to the surface of the liquid. Slowly cook the soup for about 2-2½ hours until the peas are soft.
8) Remove the ham from the soup and cut into small cubes.
9) Whiz the soup in a blender in batches to desired consistency. (I prefer mine to be a little chunky so I only process two thirds of the soup, then mix the puree with the remainder).
10) Add a little water if the overall soup is too thick. Taste and adjust the seasoning with salt and pepper.
11) Return the ham pieces to the soup, reheat and serve hot.
CC: I like to whizz about a third of the ham into the soup. It gives a pervasive flavour and texture.
Non-ham version? Use beef pastrami.
Non-meat version? Roast off some garlic to taste.