Josef Chromy Merlot with Pea and Ham Soup

Mike Martin - Wednesday, June 15, 2016



A Rare Breed
Not always available and even when conditions are suitable for production most of this wine finds it's way to select restaurants and cellar door only. We have managed to procure limited stocks. This Josef Chromy Merlot will have you wondering why the variety is not put in bottle more often! There is no mistaking it's 'cool climate' characteristics, with hints of tar and green leaf aromas backed up by a fleshy, weighty palate of plum like fruit and complex French oak combining together for mid and back palate length. A lovely soft/supple wine.  Purchase Here


Split Green Pea and Ham Soup
500g or 16 oz. packet dried green split peas
4 cups of low salt chicken stock
Up to 1kg ham bone or bacon bones (I used bacon bones)
1 tbsp oil
1 clove garlic finely chopped
1 onion, chopped
2 carrots chopped
1 bouquet garni (parsley, thyme and a bay leaf tied with string)
1 cup cream
salt and cracked pepper to taste
Rinse split peas and soak in a pan of water for at least an hour or up to 8 hours to plump them up. (lots of people skip this step but it's how my mother taught me to make this soup.)
In a large heavy bottomed pan heat the oil and add the garlic, onion and carrots and slowly cook without burning or coloring.
Add the split peas, chicken stock, bones, cracked pepper and bouquet garni and simmer for 1½ hours.
Remove bouquet garni and discard - it's done its work
Remove the bones and pick off the meat (it should just fall apart) and return to soup pot.
Taste and adjust seasoning.
Either blitz or blend if you want smooth soup
Stir in cream
Serve with some nice crusty bread


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