This delicious split pea soup is a quick and easy meal that’s perfect for chilly days. Creamy and hearty, it features tender ham hock and vibrant vegetables. You can use common pantry ingredients, making it a flexible dish. Enjoy it with a slice of crusty bread for the ultimate comfort food experience!
Ingredients Needed
- 300g/10½oz split peas
- Pinch of bicarbonate of soda
- 1 small ham hock
- 2 onions (1 left whole with 2 cloves stuck in, 1 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 Split Pea Soup
- Soak Peas: Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight.
- Prepare Ham Hock: Put the ham hock in a large saucepan, cover with 1½–2 litres/2½–3½ pints cold water, and bring to a boil. As soon as it reaches boiling point, remove from the heat. Drain and wash the ham hock and the pan to remove any starchy foam.
- Cook Ham: Return the ham hock to the pan and cover with more water. Add the whole onion studded with cloves, mace, and bay leaves. Bring to the boil, then simmer for 1 hour.
- Cook Peas: Rinse the split peas and place them in a separate saucepan. Bring to the boil and boil for 10 minutes. Drain the peas and add them to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, about 45 minutes to 1 hour. Top up with more water if needed.
- Remove and Shred Ham: Remove the ham hock, whole onion, bay leaves, and mace. Break up the ham hock, discard the skin and bone, and pull the meat into pieces.
- Blend Soup: Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée. Add the ham hock meat back into the soup and warm through.
- Serve: Lightly whip the cream (if using) and fold gently into the soup. Serve with chunky bread.
Recipe Tips
- Soak the Peas Overnight: Make sure to soak the split peas overnight to help them cook faster and become tender. This step is essential for the best texture.
- Monitor Water Levels: While simmering, check the soup occasionally. If it looks too thick, add more water to keep it soupy and creamy.
- Blend to Your Liking: For a creamier texture, blend the soup longer. If you prefer some chunkiness, blend just a little. Adjust it to your taste!
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust salt and pepper as needed. A little extra seasoning can make a big difference in flavor.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover split pea soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge. It will keep well for up to 3-4 days.
- Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container or bag. It can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Pour the leftover split pea soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes, or until it’s hot throughout.
Nutrition Facts
Serving Size: 1 cup (approximately 332g)
- Calories: 225
- Total Fat: 1g
- Saturated Fat: 0.2g
- Cholesterol: 11mg
- Sodium: 169mg
- Potassium: 564mg
- Total Carbohydrate: 38g
- Dietary Fiber: 15g
- Sugars: 5g
- Protein: 17g
Try More Easy Soups:
- Bean Soup Recipe UK
- Easy Red Pepper Soup Recipe UK
- Tom Yum Soup Recipe Uk
- Chestnut Soup Recipe Uk
Split Pea Soup Recipe UK
Description
This delicious split pea soup is a quick and easy meal that’s perfect for chilly days. Creamy and hearty, it features tender ham hock and vibrant vegetables. You can use common pantry ingredients, making it a flexible dish. Enjoy it with a slice of crusty bread for the ultimate comfort food experience!
Ingredients
Instructions
- Soak Peas: Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight.
- Prepare Ham Hock: Put the ham hock in a large saucepan, cover with 1½–2 litres/2½–3½ pints cold water, and bring to a boil. As soon as it reaches boiling point, remove from the heat. Drain and wash the ham hock and the pan to remove any starchy foam.
- Cook Ham: Return the ham hock to the pan and cover with more water. Add the whole onion studded with cloves, mace, and bay leaves. Bring to the boil, then simmer for 1 hour.
- Cook Peas: Rinse the split peas and place them in a separate saucepan. Bring to the boil and boil for 10 minutes. Drain the peas and add them to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, about 45 minutes to 1 hour. Top up with more water if needed.
- Remove and Shred Ham: Remove the ham hock, whole onion, bay leaves, and mace. Break up the ham hock, discard the skin and bone, and pull the meat into pieces.
- Blend Soup: Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée. Add the ham hock meat back into the soup and warm through.
- Serve: Lightly whip the cream (if using) and fold gently into the soup. Serve with chunky bread.
Notes
- Soak the Peas Overnight: Make sure to soak the split peas overnight to help them cook faster and become tender. This step is essential for the best texture.
- Monitor Water Levels: While simmering, check the soup occasionally. If it looks too thick, add more water to keep it soupy and creamy.
- Blend to Your Liking: For a creamier texture, blend the soup longer. If you prefer some chunkiness, blend just a little. Adjust it to your taste!
- Taste and Adjust Seasoning: Before serving, taste the soup and adjust salt and pepper as needed. A little extra seasoning can make a big difference in flavor.
Split Pea Soup Recipe UK