Ingredients
- 2 cups green or yellow split peas, washed well
- 8 cups water
- 1 ham hock or ham bone
- 2 bay leaves
- 2 carrots, peeled and coarsely chopped
- 1 leek, coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- Salt and freshly ground pepper
- 2 cups frozen or fresh peas
PEA AND HAM SOUP Serves 4-6
Method
- Place the water, ham hock, carrots and half the onion and half the leek, with the bay leaves into a large pot
- Cook for 2 hours, or until the meat is almost falling off the bone
- Carefully strain the stock (liquid) into another large pot or bowl and then transfer into a large pot
- Retrieve the ham hock and shred off the meat and remove any chewy bits
- Keep aside for later
- Put the stock back onto the heat and add the remainder of the carrots, onion and leeks
- Add the split peas and cook gently for about 40 minutes to 1 hour
- Do not season until the peas are tender
- When the peas are tender add the fresh or frozen peas and cook for just a couple of minutes as you want their freshness and vibrancy in your soup
- Either use a hand blender or food processor to achieve the desired consistency
- It is up to you whether you would like the soup smooth or a little more textured! Add the ham meat and check for seasoning and serve if desired with a dollop of crème fraiche and a couple of mint leaves
Comments
Everyone should have a hearty soup like this up their sleeve as it’s cheap to make and so satisfying. It will keep you going all weekend.
Special thanks to Havoc Pork for the smoked hocks used in this recipe.
For a printable version of this recipe, click here
