Ham and pea soup is a classic that everyone can make at home. It takes a little while to make but it’s well worth the wait, especially on a cold winter’s day when you need a bowl of something warm and comforting.
Ham hock is nice and salty which adds a nice meaty flavour as well as some texture to this smooth soup. You can serve it up as a starter at a dinner party or even as a main when you’re after something filling and comforting. Dish it up with some freshly baked crusty bread for an added treat!
HOW TO MAKE HAM HOCK AND SPLIT PEA SOUP
Method
Place the ham and stock ingredients into a large saucepan. Cover with cold water, bring to the boil, then turn down and simmer very gently for 2 hours, skimming occasionally.
Remove the ham and cool. Strain and reserve the stock, discarding the veg and spices. In a separate pan, melt the butter and fry the onion and leek without colouring. Add the split peas and cover completely with the stock, around 2 litres. Bring to the boil, then turn down and simmer gently. Place a lid on the pan and cook for 45 minutes, until the peas are soft.
Whizz the soup in a blender and return to the pan. If it's too thick, add a little more stock or water. Shred the ham, discarding any fat and sinew. Stir through the soup, garnish with chopped parsley and serve.
Ingredients
- 1.3kg ham hock, preferably British
- 2 onions, quartered
- 1 stick celery, diced
- 1 carrot, chopped into chunks
- 1 bay leaf
- 6 peppercorns
- 15g butter
- 1 onion, diced
- 1 leek, diced
- 300g split peas, rinsed and drained
- handful parsley, chopped
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