Can you get more British? This classic soup brings back so many childhood memories. This is the best of the food I was brought up on. Hearty, warm and comforting. Even though such food is only needed in Western Australia for a handful of days, it’s awesome to bring back such classics. Plus soup is the best way to sneak in your vegetables and legumes and when its top with delicious shredded slow-cooked ham, even the fussiest of eaters will enjoy it! With nearly 3 serves of veges per bowl, its a family favorite in my house now too. I like to think this pea and ham soup is a slightly more modern version however and wouldn’t look out of place at any dinner party. But it’s still a super easy one-pot wonder and can also be made in bulk for some amazing leftover lunches.
The British classic that is Pea and Ham Soup
- 1 1/2 cups dried split green peas
- 1 large diced carrot
- 1 medium diced onion
- 2 cups diced celery
- 2 tablespoons garlic powder
- 2 bay leaves
- 4 cups chicken stock
- 1 large smoked ham hock (600/700 grams)
- 2 tablespoons olive oil
- salt and pepper to taste
- fresh parsley to garnish
- In a large soup pot heat olive oil and saute vegetables and garlic powder for about 5 minutes of a low heat.
- Add split green peas, bay leaves and ham hock to pot and cover with chicken stock.
- Bring soup to a boil, then reduce to a simmer.
- Cook soup for 75 minutes or until ham is falling off the bone. Note a small amount of water may be added during cooking if reduced too much.
- Remove ham hock and bay leaves from the pot.
- Using either a stick blender or a normal blender, blend soup until smooth.
- Using 2 forks pull the meat off the hock bone and shred.
- Pour soup into serving bowl and top with the ham, chopped parsley and salt and pepper to taste