Pea and ham soup

Pea and ham soup

By
From
Best Kitchen Basics
Serves
8
Photographer
Petrina Tinslay

I can’t remember a time when this wasn’t on the winter home dinner roster. It’s a family staple. It’s one of those perfect and complete soups that nourishes, warms and invigorates. I’ve used smoked ham hock for its delicious balance of salt, smoke and gelatinous flesh. Mum used to use bacon bones and, as a very seasonal treat, the bone from the Christmas ham. (I tell you, that ham was the gift that just kept giving and giving and…) Bacon bones are good but a little salty so you must blanch them first and discard the water. The best version I ever made was from the offcuts of a jamón ibérico and fresh peas. So good.

Ingredients

Quantity Ingredient
500g packet green split peas
1 x 500g smoked ham hock
2 onions, finely chopped
2 large carrots, peeled and finely chopped
1 bunch mint
1 bunch marjoram
2 teaspoons freshly ground white pepper

Method

  1. Rinse the split peas and add them to a 4 litre stockpot with the ham hock. Cover with water and bring to the boil. Turn down to a simmer and skim any froth from the surface.
  2. Add the onion and carrot to the pot.
  3. Tie the herbs together in a tidy bunch using butcher’s string then add them to the pot along with the white pepper. Put a lid on and simmer slowly for 5–6 hours until the peas have broken down completely and the hock meat has come away from the bone. Remove and discard the herbs.
  4. Remove the ham hock and debone it. Discard the bones. Chop the meat and skin into bite-sized pieces. Return it all to the stockpot and serve immediately. Any leftovers are suitable for freezing.

Note

  • Make double the amount as it freezes exceptionally well.
Tags:
best
kitchen
basics
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pei modern
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