Split Pea & Ham Soup
This recipe builds on my mother’s recipe that I recall so fondly from my childhood in Canada. After a hard day of play in the cold west coast winter rain, sitting down to this sweet smoky broth was such a treat.
We used to eat it with bucket loads of butter cooked croutons, but now I tend to eat it with just a little fresh bread. However you have it, I’m sure it will become a winter favorite.
Enjoy this delicious split pea & ham soup recipe!
Split Pea and Ham Soup
- 500 grams green split peas dried
- 2 liters water
- 1 ham hock smoked
- 1.5 cups ham diced, cooked
- 3/4 cup peas fresh or frozen
- 1 stalk celery chopped
- 1 onion chopped
- 1 carrot chopped
- 3 bay leaves
- 3 cloves garlic
- 1 teaspoon cayenne pepper
- black pepper freshly ground
- Soak peas overnight in water.
- Rinse the peas & discard water.
- Place a couple tablespoons of butter in a large heavy based pot. Over medium to high heat soften the onion, carrot and celery.
- After a couple of minutes add the garlic and continue cooking.
- Add about a litre of water, the hock, bay leaves and rinsed peas. Stir and add another litre of water.
- Bring to the boil and reduce to a simmer.
- Allow to simmer for 4 hours (more liquid may be added if the contents become too dry).
- While the soup cooks: Sauté the diced cooked ham in fry pan over high heat with a little butter. When it starts to brown remove from the pan, and set aside.
- Pour boiling water on the fresh or frozen peas and allow to stand for 1 minute, strain and set aside.
- Once the soup has finished cooking, allow it to cool slightly, remove the hock, bay leaves and blend or process the soup until smooth.
- Return the blended soup to a medium heat and taste for seasoning, (the hock should have infused some salt).
- Add the cooked ham and peas and serve.
Tried this recipe?Let us know how it was!