Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Pea & Poachers smoked ham soup

Serves 6

Ingredients

100g Poachers smoked ham, diced
50 g butter
1 tbsp olive oil
1/2 cup chopped carrots
1/2 cup chopped Spanish onion
1/2 cup sliced leek
1/2 cup chopped celery
4 cloves garlic
1 small red chilli
1 litre vegetable stock
2 bay leaves
2 tbsp fresh oregano
1/2 cup split green peas (soaked overnight)
1 smoked bacon bone
1/2 cup chopped parsley
Salt and pepper to taste

Method

Melt butter and oil, sweat onions , leek and carrot. Add celery, garlic and chilli. Cook for further 5 mins. Add stock, bay leaves, oregano, bacon bone and split peas, bring to the boil. Reduce heat and simmer, stirring occasionally, for 50 mins. Remove flesh from bone and add diced smoked ham. Season with pepper and stir through parsley.

Sign up to our Mailing List

Keep in the loop! Be the first to know what is happening at Poachers Pantry and sign up today.

This error message is only visible to WordPress admins
Error: There is no connected account for the user poacherspantry.

Sign up to our Mailing List

Keep in the loop! Be the first to know what is happening at Poachers Pantry and sign up today.

This error message is only visible to WordPress admins
Error: There is no connected account for the user poacherspantry.

Follow
Poachers Vineyard