Smokehouse Restaurant
Brunch Sat & Sun 9:30 – 11:00am
Lunch Thu – Sun 11:30 – 3:00pm
Platters available
Mon – Wed 11:30 – 3:00pm
No BYO

Labour Day – Monday 7th October

A la Carte Lunch 11:30 – 3:00pm

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

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

Pea and smoked ham soup

Serves 6

Ingredients

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
100g Poachers smoked ham, diced
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.

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