Split pea & green pea smoked ham soup

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• carmen

  28 December 2010

  carmen commented on this recipe

  Why does the recipe give split peas soaked in the list of ingredients and then refer to frozen peas in the method? Is there a mistake?

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• Barry Patton

  28 December 2010

  Barry Patton commented on this recipe

  Carmen if I am reading the recipe correctly, it says soak the split peas overnight and then add all ingredients - I assume this includes the split peas- except the frozen peas. Will be trying this recipe this week as it looks gogeous.

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• Anne

  29 December 2010

  Anne commented on this recipe

  Delicious!

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• Nicola

  14 January 2011

  Nicola rated and commented on this recipe

  

  Really yummy and filling!

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• Stephen

  17 January 2011

  Stephen commented on this recipe

  One of the best soup I have ever cook if you are just cooking for one Waitrose sell Ham Hock in 2 x 90g packs which has been cook for ten hoursDelicous save you buying a hole ham

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• Anthony

  29 January 2011

  Anthony rated and commented on this recipe

  

  Lovely. I used the stock to cook the split peas and then followed the recipe, adding bouillon.

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• Miss Barbara

  23 February 2011

  Miss Barbara rated and commented on this recipe

  

  A good hearty soup, perfect for a cold day. The prep time; boiling the dried peas first, & shredding the ham, etc., made it a long process. The peas didn't soften up much even though I hadn't added salt, (?!!), but I gave them a good blitzing. I used too much water to cook the ham which left the stock a bit 'thin', so I used half to cook some barley, which I added. It ended up being chunky instead of creamy! I garnished it with lots of fresh coriander. Next time I'll try to keep it smooth. It might also be nice with the addition of a splash of hot pepper sauce.

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• clootiedumplin

  02 March 2011

  clootiedumplin rated and commented on this recipe

  

  I like soup to be thick and tasty, but I felt there wasn't enough dried split peas to give it enough texture. Maybe I shouldn't have topped up the stock covering the hock so often, which left it "diluted" in flavour! However it was still good, but not 5 star! Secret would be to keep tasting as you go along, and I would personally add more split peas to the soup rather than the froz peas at the end.

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• amber

  07 March 2011

  amber rated and commented on this recipe

  

  loved it. It does take quite a while to do with all the soaking, shredding etc but is most definitely worth it. From others comments, I doubled the amount of dried peas. I also used 2 hocks as they were so cheap....but I think next time I would only put half the amount of the meat into the soup as mine was abit overcrowded with meat. I am sure my husband will disagree with that comment!!! Made huge amounts, was cheap to make. Will be making again

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• Holly

  10 July 2011

  Holly commented on this recipe

  Split peas are not the same as peas, the frozen peas referred to are normal frozen peas, split peas are more like lentils and sometimes need soaking to rehydrate them. A great classic recipe, that once mastered will gast become be a winer fave.

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• sarah

  13 November 2011

  sarah rated and commented on this recipe

  

  can this soup be frozen

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• Myra

  13 November 2011

  Myra rated and commented on this recipe

  

  Absolutely wonderful ! Packed full of flavour, and oh so easy to make. This one is on my favourite list.....have made it countless times and never fails to impress.

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• sarah

  13 November 2011

  sarah commented on this recipe

  can this soup be frozen with the ham in it

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• LoobyLu

  16 December 2011

  LoobyLu rated and commented on this recipe

  

  Made this today for the inlaws tomorrow. I just kept the ham separate once I'd shredded it and will add it when I reheat it. I did find that it needed extra split peas though, to thicken the texture a bit, so I cooked up an extra cupful and added them. Taste amazing and will definitely make it again.

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• katmonki

  23 December 2011

  katmonki rated and commented on this recipe

  

  I've done this recipe a few times and have never used split peas, just loads of frozen ones. Also used an unsmoked/salted ham so I leave out the first stage. One of my absolute favourite soups and so cheap! Heston B. had a recipe for a mint oil for his pea and ham soup. Get a handful of mint, drop in boiling water for 15 seconds. press on kitchen towel then blitz in a light flavoured veg oil. Drizzle on top. Really lifts up the soup.

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• majakasa

  22 January 2012

  majakasa commented on this recipe

  Making this for tea , Hoping not to change any ingredient's will post how I get on

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• lizleicester

  09 March 2012

  lizleicester rated and commented on this recipe

  

  Well worth the effort. Used a box of dried peas which needed steeping overnight but have produced a delicious, quite salty soup which also encouraged me to make bread for the 1st time in over a year... The frozen peas at the end have brought the colour up to a beautiful green.

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• kerry:)

  14 March 2012

  kerry:) rated and commented on this recipe

  

  this was a loverly filling soup, however i think it was a little bit bland so i added some extra spices

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• Jan Reid

  28 April 2012

  Jan Reid rated and commented on this recipe

  

  Great soup, filling and just right, the kids loved it too

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• LozzaRecipes

  07 May 2012

  LozzaRecipes rated and commented on this recipe

  

  This soup has lots of potential but it's not quite there yet. Firstly - WAY too much meat. You need to halve if not quarter the amount of ham in this recipe otherwise you will find yourself eating shredded ham with a light coating of pea soup. Secondly - if you follow the recipe and keep topping up with water you will end up with a really watery soup so you need to let it boil down a bit. It might be worthwhile topping up in the early stages when the ham is still being cooked in one piece but it's worth letting the stock reduce later on.

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Ingredients

• 1kg gammon or ham hock
• 200g split peas , soaked overnight
• 2 onions , roughly chopped
• 2 carrots , roughly chopped
• 2 bay leaves
• 1 stick celery , roughly chopped
• 300g frozen peas
• crusty bread and butter, to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 3 hrs

Ingredients

• 1kg gammon or ham hock
• 200g split peas , soaked overnight
• 2 onions , roughly chopped
• 2 carrots , roughly chopped
• 2 bay leaves
• 1 stick celery , roughly chopped
• 300g frozen peas
• crusty bread and butter, to serve

PER SERVING

292 kcalories, protein 26g, carbohydrate 23g, fat 11 g, saturated fat 4g, fibre 5g, sugar 5g, salt 3.56 g

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