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!
- 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
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.