London particular
This hearty hock soup was named after the thick blankets of yellow fog or ‘peasoupers’ that used to engulf London
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 30 mins
Low-fat
- Simmer the smoked gammon hocks in 3 litres cold water with half the carrot, celery and leek and the garlic until the hocks are soft enough to shred, this may take up to 2 hours, check after 11/2 hours. Strain off and reserve the stock and shred the gammon when it is cool enough.
- Meanwhile, rinse the split peas until the water runs clear to remove any starch. Cover with plenty of water and simmer until soft, about 45 minutes. Drain.
- Blend half of the cooked peas with a little of the ham cooking water (taste it first to make sure it isn't too salty, if it is use chicken stock or water instead) until smooth.
- Fry the onion with the remaining carrot and leek in a little oil until tender. Add the puréed peas, whole peas and the shredded ham hock to the vegetables and mix them with enough ham stock (or chicken stock, as above) to make a thick soup. Heat through.
- To serve, sprinkle with celery leaves and flat-leaf parsley.
Per serving
448 kcalories, protein 37.6g, carbohydrate 49.5g, fat 12.4 g, saturated fat 4.6g, fibre 6.1g, salt 3.05 g
Recipe from olive magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/3822/
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Ingredients
- 2 small or 1 large (2kg) smoked gammon hocks
- 4 carrots , diced
- 3 celery sticks, diced
- 1 leek , chopped
- 2 garlic cloves , crushed
- 450g yellow split peas
- 1 onion , chopped
- celery leaves and flatleaf parsley , to serve
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A great accompaniment to soups and salads or just served warm with a bit of butter
30
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 2 hours 30 mins
Low-fat
Ingredients
- 2 small or 1 large (2kg) smoked gammon hocks
- 4 carrots , diced
- 3 celery sticks, diced
- 1 leek , chopped
- 2 garlic cloves , crushed
- 450g yellow split peas
- 1 onion , chopped
- celery leaves and flatleaf parsley , to serve
Per serving
448 kcalories, protein 37.6g, carbohydrate 49.5g, fat 12.4 g, saturated fat 4.6g, fibre 6.1g, salt 3.05 g
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18 December 2007
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