How to make peas and ham soup recipe.
Make a big batch and freeze it for cold days. You can cook your own ham if you like, but it’s not necessary.
This thick, smoky pea soup, also known as Pease pottage or a London special, depends on the century from which you come. It is far from the silky and vibrant green versions of midsummer. It relies instead on dried peas – a starch staple of medieval tables before potatoes were invented. They are still as cheap and comforting in winter.
Prep 15 min, plus optional overnight soaking
Cook 3 hr and 15 minutes
Servings 6
Use 1 1/2 litres of ham stock (or chicken, vegetable, or ham stock) plus some shredded meat for the ham
1 smallish smoked ham hock
One onion
4 cloves
Celery sticks
1 carrot
1 Bay Leaf
Fresh thyme 2 sprigs
For the soup
2 tablespoons butter
1 Onion, peeled & diced
1 carrot peeled, diced
500g dried Peas, whole or split (green is preferred).
What is the difference between whole and split peas.
If you are using whole dried beans, soak them overnight in cold water. You may find dried peas at Asian food stores if you cannot find them in the dried pulses aisle. Hodmedod’s sells British dried peas online.
While preparing the ham, soak any split hams in cold water.
Preparation of the ham.
If you are cooking a ham, place it in a large pan. (Start at step 4 if using stock). If you’re using stock, start at step 4 and wash and cut in half the onion (no need to peel unless the onion is filthy). Then, add the cloves.
Add the herbs and celery to the pot.
Cook the ham.
Bring the water to a rolling boil, then add just enough cold water to barely cover the contents. Remove any froth on top and reduce the heat. Simmer for two and a quarter to three hours until the meat has become tender.
The liquid will cool the ham.
Make the base soup.
Drain the ham and reserve the cooking liquid. Discard the vegetables. Start here if you are using ham stock that has been prepared.
In a large saucepan, melt the butter, then add the onion chopped and gently cook for five minutes to soften. Add the carrots and continue to cook for five more minutes.
Add the peas.
Stir the peas in (if they have been soaked, drain them), and then stir in the butter.
Add a litre to the cooking liquor (if not enough, add water). Bring the liquid to a rolling boil and then reduce the heat to simmer the peas until they begin to break down.
Finish the soup and shred the ham.
While you’re at it, remove the ham bone from the ham (or whatever ham is being used) and shred it. If you are using whole peas and they become soft, you may use a potato masher or stick blender to speed up the process.
Add the ham to the dish and serve.
Pour in most of the ham (depending on how big your joint is, you might not need all of it), season the soup to taste, and serve. Sprinkle a little extra ham on top. This soup keeps well and can be reheated, but you may want to add some water.
Vegetarian twists: 8 recipes.
If you want to make it vegetarian, substitute vegetable stock and add a teaspoon of smoked paprika just before adding the peas. I add a teaspoon of Marmite, dissolved in hot water, at the end to give it a little extra flavour, but this is optional.
Side dish twists.
You can serve it as a side for the ham slices if you keep the soup thick and don’t thin it. This soup is also delicious with braised or roasted pork or as a general side dish. Garnish the dish with chopped herbs and spring onions.
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