Peas and Lentil Soup with Crispy Cured Ham

 

 

Brothers Grimm Cookbook - story: The Robber Bridegroom.

"A pocket full of peas, the house of death and a severed finger."

 

1/4 cup butter

3 scallions, sliced

1 garlic clove, crushed

2 cups ham or vegetable broth

1 14oz can garbanzo beans, drained and rinsed

1 14oz can green lentils, drained and rinsed

1 1/2 cups frozen green peas

3 sage leaves, chopped (optional)

1 table. olive oil

4 slices of ham or prosciutto, cut into strips

salt/pepper, to taste

 

 

 Melt butter in large sauce pan and cook the scallions and garlic over medium heat until softened. 

Add in the garbanzo beans, lentils, peas, sage and the broth. Simmer for about 10 minutes or until the peas are tender. 

Meanwhile, heat the oil in a in a large skillet and fry the ham until crispy. Drain. 

Remove half the soup from the pot and puree the other half of the soup. Add back in the bean and peas to the blended soup and gently stir. Season to taste. 

Ladle into bowls and top with the crispy ham pieces. 

Source: Brothers Grimm Cookbook