Hairy Bikers Pea and Ham Soup is made with split peas, a ham hock, onions, mace, bay leaves, carrots, mustard, and double cream. This hearty Pea and Ham Soup recipe creates a delicious dinner that takes about 2 hours and can serve up to 6 people.
Hairy Bikers Pea And Ham Soup Ingredients
- 300g/10½oz split peas
- Pinch of bicarbonate of soda
- 1 small ham hock
- 2 onions (one whole with 2 cloves stuck in, one finely chopped)
- 1 blade of mace
- 2 bay leaves
- 1 carrot, finely chopped
- 1 tbsp hot mustard
- 100ml/3½fl oz double cream (optional)
- Salt and freshly ground black pepper
How To Make Hairy Bikers Pea And Ham Soup
- Soak the Peas: Put the split peas in a bowl with bicarbonate of soda. Cover with cold water and leave to soak overnight.
- Prepare the Ham Hock: Place the ham hock in a large saucepan and cover with 1½–2 litres/2½–3½ pints cold water. Bring to a boil, then remove from heat. Drain and wash the ham hock and the pan to remove any foam.
- Cook the Ham Hock: Return the ham to the pan and cover it with water again. Add the whole onion with cloves, mace, and bay leaves. Bring to a boil, then simmer for 1 hour.
- Prepare the Peas: Rinse the soaked split peas. Place them in a saucepan, bring to a boil, and boil for 10 minutes. Drain and add to the ham hock pan with the chopped onion and carrot. Simmer until the peas are tender (about 45 minutes to 1 hour). Add more water if needed.
- Finish the Soup: Remove the ham hock, whole onion, bay leaves, and mace. Break up the ham hock, discard the skin and bone, and shred the meat.
- Blend and Season: Add mustard, salt, and pepper to the soup. Use a stick blender to roughly purée the soup. Return the shredded ham to the soup and warm through.
- Optional Cream: Lightly whip the cream and gently fold it into the soup if using.
- Serve: Serve hot with chunky bread.
Recipe Tips
- Soak the Peas: Soak the split peas in water with a pinch of bicarbonate of soda overnight. This makes them soft and quick to cook.
- Rinse the Ham: After the first boil, rinse the ham hock and the pan well. This gets rid of the foam and makes the soup clear.
- Use Fresh Spices: Fresh mace and bay leaves taste better. Old spices won’t make the soup taste as good.
- Blend Lightly: When you blend the soup, don’t make it too smooth. Keep some chunks for a nice texture.
- Add Cream Slowly: If using cream, add it slowly at the end. Whip it a little first, then mix it gently into the soup to make it creamy.
What To Serve With Pea And Ham Soup
Pea and Ham Soup goes well with crusty bread, garlic bread, or a side salad. It can also be served alongside roasted vegetables, a cheese platter, or some pickles for a delicious and hearty meal.
How To Store Leftovers
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Put in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat oven to 180°C (350°F). Place soup in an oven-safe dish, cover with foil, and heat for 20-30 minutes.
- In The Microwave: Transfer soup to a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Pour soup into a saucepan and heat over medium heat, stirring occasionally, until hot.
Pea And Ham Soup Nutrition Facts
- Calories: 350
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 10g
- Sugar: 6g
- Sodium: 800mg
Try More Hairy Bikers Recipes:
- Hairy Bikers French Chicken Casserole
- Hairy Bikers Stuffed Marrow
- Hairy Bikers Leek And Potato Soup
- Hairy Bikers Pork Pie
Hairy Bikers Pea And Ham Soup
Description
Hairy Bikers Pea and Ham Soup is made with split peas, a ham hock, onions, mace, bay leaves, carrots, mustard, and double cream. This hearty Pea and Ham Soup recipe creates a delicious dinner that takes about 2 hours and can serve up to 6 people.
Ingredients
Instructions
- Soak the Peas: Put the split peas in a bowl with bicarbonate of soda. Cover with cold water and leave to soak overnight.
- Prepare the Ham Hock: Place the ham hock in a large saucepan and cover with 1½–2 litres/2½–3½ pints cold water. Bring to a boil, then remove from heat. Drain and wash the ham hock and the pan to remove any foam.
- Cook the Ham Hock: Return the ham to the pan and cover it with water again. Add the whole onion with cloves, mace, and bay leaves. Bring to a boil, then simmer for 1 hour.
- Prepare the Peas: Rinse the soaked split peas. Place them in a saucepan, bring to a boil, and boil for 10 minutes. Drain and add to the ham hock pan with the chopped onion and carrot. Simmer until the peas are tender (about 45 minutes to 1 hour). Add more water if needed.
- Finish the Soup: Remove the ham hock, whole onion, bay leaves, and mace. Break up the ham hock, discard the skin and bone, and shred the meat.
- Blend and Season: Add mustard, salt, and pepper to the soup. Use a stick blender to roughly purée the soup. Return the shredded ham to the soup and warm through.
- Optional Cream: Lightly whip the cream and gently fold it into the soup if using.
- Serve: Serve hot with chunky bread.
Notes
- Soak the Peas: Soak the split peas in water with a pinch of bicarbonate of soda overnight. This makes them soft and quick to cook.
- Rinse the Ham: After the first boil, rinse the ham hock and the pan well. This gets rid of the foam and makes the soup clear.
- Use Fresh Spices: Fresh mace and bay leaves taste better. Old spices won’t make the soup taste as good.
- Blend Lightly: When you blend the soup, don’t make it too smooth. Keep some chunks for a nice texture.
- Add Cream Slowly: If using cream, add it slowly at the end. Whip it a little first, then mix it gently into the soup to make it creamy.
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