30 What’s Cooking in Belgium traVeLS around waLLonia

Pea & ham SOuP

Fryaroughlychoppedonion,2sticksofceleryandasmallleekinasplashofoilfor10minutes.Transfertoasaucepanandaddthepeas,2peeledpotatoes,1½litresofwaterandtheporkmeat.Itisbestnottocutthemeatupasitwillneedtoberetrievedfromthepotaftercooking.Smokedmeatswillgivearougher,earthiertastetothedish.

Simmerwiththelidonoveralowheatforanhour.Stirandskimthefrothoffthesurfaceoccasionally.

Whencooked,removethemeatanduseablendertoturntheliquidandvegetablesintoasmoothsoup.Ifitistoothickthenitcanbethinnedwithacupofmilk.Returntoalowheatwhilstyouchopuptheporkintosmallpiecesandaddthembacktothesoup.Besurenottoletthesoupboilasthiswillspoilthedish’svibrantcolouranddelicateflavour.

servewithcroutonsandcrustybrownbread.

thissoupwastraditionallycookedwiththeboneanddry,toughoffcutsofanardennesham,

andfreshpeaswereusedinthesummeranddriedpeasoutofseason.ifyouusedriedpeas,

soak150gofwholeorsplitpeasin1½litresofwaterovernight,andusethisflavour-rich

watertomakethesoup.

4servings

1largesaucepan

1bowl

1blender

preparation:30minutes

Cooking:60minutes

300gfreshorfrozenpeas

1smallonion

2sticksofcelery

1smallleek

2potatoes

250gporkbelly,knuckle

orchunkofdriedham

asplashofoil

1½litreswater

optional:

250mlmilk