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Pea & lamb slow cooker soup

As a lover of the warmer weather there are very few things I love about winter. Slow cooked meals are one of them. I have been thinking about making pea and ham soup since someone brought some of the homemade stuff into the office one day. I remember Mum making a fantastic pea and ham soup as a kid. Only problem now is, I don’t eat ham. So I had this idea to make it instead with lamb.

I googled pea and lamb soup but little came up. In fact not one slow cooker pea and lamb soup came up in my search. So I basically just threw in a heap of delicious ingedients, crossed my fingers and here we are.

It was a dark and gloomy day when I made this, I was tempted to curl up on the lounge for the day and just wait for the soup to be done. Instead we ventured out for our usual walk to our local village for milkshakes and hello’s with the locals. A couple of days ago on one of our walks we met a lovely local resident at our local cafe who has lived in the same house for 61 years, a house we walk past every day and I admire for the fact it is aged and you just know it would hold some beautiful memories. Our son has such a strong sense of community, he loves to stop and chat to the locals and share stories. This is something I encourage, given things have truly changed compared to when I was a kid when I could safely roam the streets on my own until the street lights went on. Walking back into the house after our walk I could smell nothing but the pea and lamb soup. And in our ever-changing world there is one thing that stays the same – slow cooked meals bring comfort and warmth in winter.

 

Ingredients (serves 4-6) // I used a 4.5L slow cooker

400g green split peas

2 lamb shanks (approx 900g)

50g butter

1 medium onion, diced

3 cloves garlic, diced

1 carrot, peeled and diced

2 ribs celery, diced

2 cups beef stock

2 cups water

A few sprigs each of rosemary and thyme

Sea salt and black pepper

 

Method:

Soak peas overnight.

Heat butter in a frying pan and saute onion, garlic, carrot and celery until fragrant.

Rinse and drain peas and place into slow cooker, then add lamb shanks. Pour sauteed ingredients over lamb, top with herbs, stock and 2 extra cups of water, just enough to cover ingredients. Do not stir. Season with salt and pepper, and set slow cooker at 8 hours.

At 6 hours, remove lamb shanks, remove meat from bones, shred and place meat back into slow cooker. I tasted the soup at this point and added some salt and pepper. Allow to stew for the remaining 2 hours.

Once cooked, remove rosemary and thyme sprigs. You can leave the soup chunky or once cooled slightly, pop a stick mixer in and mush the peas up a bit to produce a thicker textured soup. You can also add some water when you reheat the soup to make a smoother consistency if you prefer.

Serve with fresh crusty bread and butter.

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  • sharon - Absolutely love this recipe as my husband loves peas and beans and being muslim cannot make pea and ham..this usa delicious option. Always easy to follow and beautifully photographed. Thanks again Peggy.ReplyCancel

  • Peggy Saas - Thank you for your kind words Sharon.
    I can tell you this lamb version tastes just as good as how I remember the pea and ham version I had as a kid. And nothing easier than chucking it into the slow cooker and 8 hours later you have a meal!ReplyCancel

  • Pete - after reading this recipe on a cold, wet and windy night like tonight…..I’m off to the shops in the morning to get the ingredients for this soup. it looks amazing and I bet it taste even better. ThanksReplyCancel

  • Shelley - hmmm, wasn’t entirely convinced by the “lamb and pea” combo – I usually do pea and ham (of course, but with yellow peas) or lamb and barley……looks delicious tho! Definitely one to put on the “to-do” list! PS the photos are stunning!ReplyCancel

  • Peggy Saas - Pete it is THE perfect winter meal. I froze some for one of those nights where all I crave is soup. Enjoy, let me know what you think.ReplyCancel

  • Peggy Saas - Shelley I toyed with the pea and lamb combo too, since I couldn’t find much online in terms of recipes I didn’t think it would be a winner. But I was pleasantly surprised. There isn’t that smokey ham flavour like there is with pea and ham, but it certainly has it’s own lovely taste.

    Thanks lovely. :)ReplyCancel

  • Sarah Jones - You have a way of making everything look (and sound) irresistible!ReplyCancel

  • Peggy Saas - Thank you Sarah. I didn’t think pea soup would photograph too well, had my work cut out for me! I enjoy the challenge though.ReplyCancel

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