Recipe

Classic pea and ham soup

Relive your favourite pea and ham soup with this simple recipe. Serve with crusty bread for a delicious dinner (let's just hope there's enough for leftovers).

  • 2 hrs 30 mins cooking
  • Serves 8
  • Print
    Print

Ingredients

Classic pea and ham soup
  • 1 tablespoon olive oil
  • 20 gram butter
  • 3 large (600g) brown onions, chopped coarsely
  • 2 (200g) trimmed celery stalks, chopped coarsely
  • 3 clove garlic, crushed
  • 3 litre (12 cups) water
  • 1 1/2 kilogram ham hocks
  • 3 parsley stalks, leaves reserved
  • 2 cup (400g) green split peas (dried peas)
  • 2 cup (250g) frozen baby peas, thawed
  • 2 tablespoon chopped parsley leaves

Method

Classic pea and ham soup
  • 1
    Heat oil and butter in a large saucepan. Cook onion, celery and garlic until vegetables are softened and browned lightly. Add water, ham and parsley stalks. Bring to boil.
  • 2
    Reduce heat, simmer, covered, 1 hour. Add split peas, simmer, covered, a further 45 minutes-1 hour, or until peas are very tender.
  • 3
    Remove ham hocks and parsley stalks from soup. Shred meat finely, discarding the skin and bone.
  • 4
    Blend or process half the soup mixture and the defrosted baby peas, in batches, until smooth. Combine with remaining soup in clean saucepan with shredded ham, stir over heat until hot. Remove from heat. Season to taste with salt and freshly ground black pepper.
  • 5
    Serve soup topped with parsley and freshly cracked black pepper, and with crusty bread, if desired.