Pea and ham soup
Green split peas simmered with a smoked ham hock and vegetables until thick and soft, with the shredded ham stirred back in.
Method
- 1
Put the ham hock in a large pot, cover with cold water and bring to the boil. Drain and rinse the hock. This removes excess salt and scum.
- 2
Return the hock to the pot with 2.5 litres of fresh water, the bay leaves and thyme, and bring to a simmer. Skim off any foam.
- 3
Simmer gently, partly covered.
- 4
Add the split peas, onion, carrots and celery.
- 5
Simmer, stirring now and then so the peas do not catch, until they have collapsed and the meat falls away from the bone.
- 6
Lift out the hock and leave it until cool enough to handle.
- 7
Remove the herbs and blend the soup until as smooth as you like. Add a little water if it is very thick.
- 8
Pull the meat off the hock in shreds, discarding the skin, fat and bone.
- 9
Stir most of the ham back into the soup and heat through. Season with plenty of pepper, tasting before adding any salt.
- 10
Serve topped with the rest of the ham and the parsley.
Notes
- Ham hocks vary in saltiness. If yours is very salty, soak it overnight in cold water first.
- The soup thickens as it stands. Thin it with water when reheating.
- A thick pea soup like this was nicknamed London particular, after the dense yellow fogs it resembled.
Equipment
Large heavy pot with lid, Colander, Stick blender, 2 forks