Split pea & green pea smoked ham soup

Split pea & green pea smoked ham soup

  • 1
  • 2
  • 3
  • 4
  • 5
(30 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
Save to My Good Food
Please sign in or register to save recipes.

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 leaves
  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ambertuesday
7th Mar, 2011
4.05
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
clootiedumplin
2nd Mar, 2011
3.05
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.
roxiehatrack
23rd Feb, 2011
3.05
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.
kwacha
29th Jan, 2011
4.05
Lovely. I used the stock to cook the split peas and then followed the recipe, adding bouillon.
thedrey
17th Jan, 2011
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
afewgoodtaters
14th Jan, 2011
5.05
Really yummy and filling!
Annie M
29th Dec, 2010
Delicious!
barrypatton
28th Dec, 2010
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.
nc59124
28th Dec, 2010
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?

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?