Split pea & green pea smoked ham soup

Split pea & green pea smoked ham soup

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(24 ratings)

Prep: 30 mins Cook: 3 hrs Plus overnight soaking

Easy

Serves 8
John Torode shares the recipe for one of his all-time favourite soups

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal292
  • fat11g
  • saturates4g
  • carbs23g
  • sugars5g
  • fibre5g
  • protein26g
  • salt3.56g
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Ingredients

  • 1kg gammon or ham hock
  • 200g split peas, soaked overnight
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 bay leaf
  • 1 stick celery, roughly chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 300g frozen peas
  • crusty bread and butter, to serve

Method

  1. Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.

  2. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.

  3. When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

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Comments, questions and tips

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Carol C's picture
Carol C
5th Feb, 2017
5.05
Made this today it is a lovely recipe that I will definitely use again. I swapped the celery for turnip and swapped the bay leaves for dried herbs as I had neither of those ingredients and it still came out great. I only topped up the water once at the beginning of the cooking as I wanted a thick soup and served it with fresh crusty baguettes. Yummy!
polly1
17th Oct, 2016
5.05
Pea and ham is one of my favourite soups and this is probably the best version I have tasted to date. Very tasty and very easy to make, will be a favourite this winter I think. All it needs is some crusty bread to go with it!
pandorcia's picture
pandorcia
21st Sep, 2016
5.05
This was the first ever ham & pea soup I ever made and it was delicious! I increased the amount of water and all of the ingredients apart from the gammon as I thought it would be too much of meat and not enough soup :) so I added: 2 celery sticks, 3 onions, 3 carrots, 500g of split peas, 3 bays leaves, LOTS of garden peas (whole packet - I think it was 750g) and about 3,5 litres of water or so. Everybody loved it and I'm making it again as I'm writing this :)
dwatson27
2nd Dec, 2015
5.05
Great recipe! Added 1 shallot, pinch each of dried rosemary and thyme and 2 cloves of garlic to stock. Cooked ham in stock, drained and used the stock to cook 'no soak' split green peas until tender (40 mins). Added cooked ham when ready to serve. 5 stars
rhapsodyinc
15th Aug, 2013
5.05
Fantastic recipe!!! Tastes amazing, filling and healthy.
cath132
5th Jan, 2013
4.05
I added potato and some extra herbs. Was very nice but I agree it could have done with less liquid. Will reduce water next time.
archiescroft
19th Aug, 2012
5.05
five out of five for me... best soup ever!
katherinestott
31st Jul, 2012
5.05
I love this recipe! The soup is thick and full of flavour, it is quite time consuming to make but it is well worth the effort and the recipe makes a large quantity so ideal for freezing.
rainytigermouth
7th May, 2012
3.05
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.
reidjan
28th Apr, 2012
5.05
Great soup, filling and just right, the kids loved it too

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