Simple Satisfying Pea Soup

Pea soup is highly under-rated and an utter doddle to make. I chuckle when I see “instant pea soup” sold in packets. It is absolutely brilliant dish for a dank day.

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   Pick over the peas and remove any stone and soak overnight (if you remember.) Drain and place in a large stock pot with water and bring to a boil. Skim the scum off the top of the soup for several minutes, until the scum ceases to rise, then reduce the heat and allow peas to simmer.
   
   Add grated carrots (you can use a food processor, but a grater is faster and easier to clean), ham, garlic, and bay leaf and cover loosely. Simmer until vegetables are tender, about 1 to 1 ½ hour (less if soaked overnight.) Stir occasionally to prevent peas from sticking to the bottom of the pan.
   
   First, remove the bay leaf. The soup should be fairly smooth with small bits of ham, but if you want a super smooth, you may want to use a blender. An immersion blender works stonking well for this. If you are using a regular blender, take care to work in batches and only fill the blender halfway if the soup is still hot, and hold down the lid while blending.
   
   Return the purée to the pot and heat to serve. Add salt and pepper to taste. Ladle the luvvly-jubbly draught into warm bowls and drizzle with olive oil and garnish with easy-peasy croutons.