Traditional Pea and Ham Soup

a bowl of pea and ham soup served on a wooden table.

Looking for a delicious and comforting soup? Look no further than this traditional pea and ham soup. Made with frozen peas, it's sure to fill you up and warm you up on a cold day.

Course Soup

Cuisine British

Prep Time 30

Cook Time 2 30

Total Time 3

Servings serves

Calories 467kcal

Author Peter G

Ingredients

For the stock:

600 grams ham hock smoked and cured
2 litres cold water
1 leek white part only
½ brown onion
2 carrots chopped into even chunks
½ celery stalk only
a bouquet garni made up of 2 bay leaves 5-6 peppercorns, 4 sprigs fresh thyme, 4 stalks parsley

For the soup:

2 tablespoons olive oil
1 onion finely diced
2 cloves garlic crushed
500 grams peas frozen
salt and pepper to season

Instructions

Place the ham hock along with the water, vegetables and bouquet garni in a tall, stock pot. Bring to a boil and then lower to a simmer. Skim off any impurities that rise to the surface.
Cook for approx 2-2.5 hours until the ham hocks are soft and nearly falling off the bone.
Remove the ham hocks and set aside to cool. Discard the bouquet garni and using a hand blender blend all the veggies and stock. Set aside.
In a separate pot heat the olive oil, add the onions and garlic and allow to soften for a few minutes. Add the peas and the ham hock stock and allow to simmer for 15 minutes.
Blitz with a hand blender and add the shredded ham meat (discarding any fatty bits) to the soup. Season with salt and pepper.

Nutrition