6 Serves
165 Mins
Place the gammon in a large stock pot, cover with 2 liters of water, and bring to a boil. Remove from heat, drain the water to reduce saltiness, and repeat the process with fresh cold water.
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AlgerianVitamin K
18 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
237 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
997 mg / 4,700 mgSodium
449 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
77 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add your soup base ingredients and bay leaves to the pot. Bring to a boil, then reduce to a simmer for 90 to 120 minutes, ensuring the meat remains submerged by topping up with water as needed.
Remove the ham from the pot, discard the skin, and shred the meat while hot using protective gloves. Remove the bay leaves from the broth.
Stir the frozen peas into the broth and simmer for 1 minute. Use an immersion blender to process the soup until smooth, adding a splash of water if the consistency is too thick.
Reheat the soup if necessary, stir in the majority of the shredded ham, and serve in bowls topped with the remaining ham, accompanied by crusty bread and butter.
13
g61
g15
g
