Pea and ham soup

Pea and ham soup

What's for Dinner?
10 mins
Cooking time
120 mins
Gorta Yuuki

In this classic recipe, the ham hock needs to be cooked before making the soup. You can do this the day before so the fat sets on the stock overnight in the refrigerator, making it easier to remove.


Quantity Ingredient
1 ham hock, about 750 g
oil, for cooking
2 onions, diced
2 carrots, diced
1 leek, sliced
2 celery stalks, diced
2 garlic cloves, crushed
200g green split peas
salt and freshly ground black pepper
1 small handful flat-leaf parsley, chopped, to serve


  1. Place the ham hock in a large heavy-based saucepan. Cover with at least 1 litre of water, and bring to the boil. Reduce the heat and simmer for 1 hour, or until the ham is cooked and beginning to fall off the bone. Lift the ham hock out of the cooking stock and set both aside to cool. Refrigerate both until ready to use. Skim any fat from the surface of the stock when chilled.
  2. Heat a large heavy-based saucepan over medium heat. Add a splash of oil and the onion, carrot, leek and celery. Cook for 5–6 minutes, stirring often, until the vegetables soften.
  3. Add the garlic and cook for a further 1–2 minutes. Add the ham-hock stock and bring to the boil. Add the split peas and cook for 30–45 minutes, or until the peas are tender. Allow to cool a little, then tip into a blender and purée until smooth.
  4. Remove the skin from the ham hock and dice the meat, discarding any sinew and gristle. Add the meat to the soup. Check the seasoning and add the salt and pepper, to taste. Serve with plenty of parsley.
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