Pea and ham soup

Pea and ham soup

Ben's Meat Bible
Benito Martin

This is a great wholesome soup to warm you up on a cold winter’s day. It also freezes very well, so you can have a healthy, comforting meal ready in minutes. I love this served with crusty buttered bread and hot English mustard.


Quantity Ingredient
40g salted butter
2 large onions, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, crushed
2 ham hocks
750g dried yellow split peas, rinsed and drained
300g frozen baby peas
freshly ground black pepper
extra-virgin olive oil, to serve


  1. Melt the butter in a large heavy-based saucepan and sauté the onions, carrots, celery and garlic for 10–15 minutes, until softened but not coloured. Add the ham hocks and split peas to the pan, along with enough water to cover. Bring to the boil and reduce the heat to low–medium and simmer for about 1½–2 hours, or until the ham hocks are very tender. You may need to top up with a little water during cooking if it looks a little dry. Remove the ham hocks from the pan and set aside to cool. When cooled, use a fork or your fingers to shred the meat from the ham hocks. Set aside. Discard the bones and skin.
  2. Add the baby peas to the pan, bring to the boil and simmer for 4 minutes. Remove from the heat and allow to cool a little. Using a stick blender, blitz the soup until smooth. Taste and adjust the seasoning, then add the shredded ham and return to the heat until warmed through.
  3. To serve, ladle the soup into serving bowls. Grind over some fresh black pepper and add a swirl of extra-virgin olive oil.
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