Ramsay might be an attention-seeking, tourettes-suffering 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.
A reader has said they don’t want Ramsay’s…personality issues! Here’s a Jamie Oliver…lovely jubbly…but too rich if you ask me…
1 small onion, chopped
1 leek, chopped
225g cooked and diced or shredded higher welfare ham or gammon, which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
455g frozen peas or any leftover peas you may have after Christmas
750ml chicken or vegetable stock
4 tbsp double cream or natural fromage frais (whichever you may have left over)
2 tbsp parsley, freshly chopped
Salt and freshly ground black pepper
One or two bay leaves
Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.
Add the peas , stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.
Transfer to a blender or food processor and process for a few seconds until smooth. Return to the saucepan and begin to heat gently. Add the remaining stock until you get the desired consistency. Check the seasoning and season as required. Cook for a further minute or until piping hot but not boiling.
Serve with a dollop of double cream or fromage frais, or a sprinkling of fresh herbs such as flat leaf parsley. You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.
* If you boiled your ham or gammon use the water as half the stock. However, check that the water, is not too salty
* If you have any leftover bread from Christmas that is beginning to go a little stale, cut it into cubes and toss gently in olive oil. Bake or grill until lightly toasted and serve as croutons.