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Melt the butter in a large heavy-based saucepan.
Add the onion, celery and carrots and cook until soft, stirring occasionally.
Add remaining ingredients. Bring to the boil, cover and simmer gently for 2 hours or until the peas are very tender.
Remove the gammon knuckle. Leave it to cool slightly, then remove the skin and cut the meat from the bones.
Discard skin and bones; cut the meat into chunks.
Return the chunks of gammon to the soup. Discard the bay leaf.
Taste and adjust the seasoning with more lemon juice, salt and pepper.
Serve hot, sprinkled with parsley. |
