Pea and Ham Soup

Name: Pea and Ham Soup
Cook time: 170 min
Total time: 170 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 Smoked Ham Hocks, about 1–1.2 kg, bone-in; 500g Dried Split Green Peas, rinsed; 1 large Onions, chopped; 2 Carrots, diced; 2 stalks of Celery, diced; 1 Leeks, sliced (white and light green parts); 2 Bay Leaves; 4 sprigs of Thyme, fresh (or 1 tsp dried); 1 tsp Black Peppercorns; 2.3 l Water, cold; enough to cover the hock; Some Pepper (Black), freshly ground; Some Salt, the ham is naturally salty

This Pea and Ham Soup is a warm, rustic bowl of comfort—smoky ham hock and sweet aromatics simmered with split green peas until thick and silky. Simple to make and deeply flavorful, it’s the kind of homely soup that tastes even better the next day.

This Pea and Ham Soup is a warm, rustic bowl of comfort—smoky ham hock and sweet aromatics simmered with split green peas until th... Show more

Traditional British Recipe

Health Grade

S- · Outstanding

Rating

4.1

Time

2 hrs30 min

Price

0,93 €

Calories

272 kcal

low calorie

healthy

easy

meal prep

Method

Rinse the peas

Rinse the Dried Split Green Peas in a colander under cold running water, pick out any grit, and let them drain while you prep the rest.

Prep the vegetables

Peel and finely dice the Onion. Cut the Carrots and Celery into small, even pieces so they soften at the same rate. Trim the Leeks, split them lengthwise, rinse out any grit between the layers, and slice the white and light green parts into thin half-moons.

Simmer the soup

Put the Smoked Ham Hock, drained peas, chopped vegetables, Bay Leaves, Thyme sprigs, and Black Peppercorns into a large pot. Pour in the Water so everything is covered, bring it to a boil over high heat, then lower the heat to a bare simmer and skim off any foam. Cover partially and cook for 2 hours, stirring now and then, until the peas are soft and starting to collapse and the ham is tender.

Shred and blend

Lift out the ham hock and set it aside until it is cool enough to handle. Pull the meat from the bone, discarding the bone, skin, and any hard fat, then fish out the bay leaves and thyme sprigs. Use an immersion blender to pulse the soup a few times, just until it looks thick and creamy but still has some texture, then stir the shredded ham back in.

Season and serve

Taste the soup, then finish it with freshly ground Pepper (Black). Add Salt only if it really needs it — the ham hock usually brings plenty of salinity. Ladle the soup into warm bowls and serve hot.