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  • Split Pea and Ham Soup

Split Pea and Ham Soup

Posted on Mar 14th, 2023
by Paul Hegeman
Categories:
  • Soups
Split Pea and Ham Soup

This recipe builds on my mother’s, which 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 croutons cooked in butter, 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 and ham soup recipe!

Split Pea & Ham Soup

Split Pea and Ham Soup

Paul Hegeman
4.92 from 50 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 4 hours hrs 20 minutes mins
Total Time 4 hours hrs 35 minutes mins
Course Soup
Cuisine British, French
Servings 4 servings

Ingredients
 
 

  • 1 lb green split peas dried
  • 8 ½ cups 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
  • butter
  • black pepper freshly ground

Instructions
 

  • Soak the peas overnight in water.
  • Rinse the peas and discard water.
  • Place a couple of tablespoons of butter in a large heavy-based pot. Over a medium to high heat, soften the onion, carrot, and celery.
  • After a couple of minutes, add the garlic and continue cooking.
  • Add about a liter of water, the hock, bay leaves and rinsed peas. Stir and add another liter 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 is cooking, sauté the diced cooked ham in a frying pan over a 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, then strain and set aside.
  • Once the soup has finished cooking, allow it to cool slightly, remove the hock and bay leaves, and blend or process the soup until smooth.
  • Return the blended soup to a medium heat and taste for seasoning; it will have been infused by salt from the hock.
  • Add the cooked ham and peas and serve.

Notes

SPLIT PEA AND HAM SOUP
Tried this recipe?Let us know how it was!
  • Gluten-Free
  • Low-Carb

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

4.92 from 50 votes (50 ratings without comment)

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