Soups
Pea and Ham Soup
The Quirky Foodster Team
Ingredients
- 300 g (1 1/2 cups) Dried green split peas
- 500 g (1 lb 2 oz) Ham hock or leftover ham bone with
- 1 medium Onion, chopped
- 1 medium Carrot, diced
- 1 Celery stick, diced
- 1 Bay leaf
- 1.8 l (7 1/2 cups) Water
- to taste Black pepper
Method
- Soak the split peas in cold water for at least 4 hours, or overnight, then drain.
- Place the ham hock or bone in a large pot with the water and bring to a gentle boil.
- Add the drained peas, onion, carrot, celery and bay leaf.
- Simmer gently, partially covered, for about 1.5 to 2 hours, stirring occasionally, until the peas have broken down and the ham is very tender.
- Remove the ham from the pot, shred or dice the meat, discarding bone, fat and skin.
- Stir the meat back into the soup.
- Season with black pepper to taste; additional salt is rarely needed given the ham's saltiness.
- Remove the bay leaf and serve hot.
Introduction: A thick, warming soup made from dried peas and the bone and trimmings left from a cooked ham, pea and ham soup has long been an economical English way of using every part of a joint, particularly popular in the colder months following Christmas ham dinners.
Cultural Background: A thick, warming soup made from dried peas and the bone and trimmings left from a cooked ham, pea and ham soup has long been an economical English way of using every part of a joint, particularly popular in the colder months following Christmas ham dinners.
Storage: Store covered in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low-medium heat, stirring frequently and thinning with a little water if it has thickened too much.
Tips: Taste before adding salt, as ham hocks vary in saltiness and can easily over-season the soup. Soaking the peas beforehand shortens cooking time and gives a smoother finished texture.
Variations: A swirl of cream can be added just before serving for extra richness. Some cooks add a diced potato for a thicker, heartier soup. A vegetarian version uses smoked paprika and vegetable stock in place of the ham. For a vegetarian version, omit the ham hock, use vegetable stock in place of water, and add 1 to 2 teaspoons of smoked paprika to recreate the savoury depth the ham would normally provide.
Nutrition: Calories: 310 kcal | Protein: 24 g | Carbs: 36 g | Fat: 8 g
FAQs:
Q: Can I use a ham bone instead of a fresh ham hock?
A: Yes, a leftover bone from a roasted or boiled ham, along with any attached meat, works very well and is the traditional way this soup was originally made to avoid waste.
Q: Why does the soup thicken so much as it cooks?
A: Split peas break down naturally during long, slow simmering, which is what gives this soup its characteristic thick, hearty texture.
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