Pea and Ham Soup (Traditional British Comfort Soup Recipe)

Thick soup made with split peas, ham, and aromatic vegetables.

Ingredients (Serves 4–6)

• 500 g dried split peas, rinsed

• 1 ham hock or 400 g gammon joint

• 1 onion, chopped

• 2 carrots, diced

• 2 celery stalks, chopped

• 1 bay leaf

• 1 sprig fresh thyme

• Salt and freshly ground black pepper, to taste

• Fresh parsley, chopped (for garnish)

Preparation

1. Cook the ham:

   • Place ham hock or gammon in a large pot and cover with cold water.

   • Bring to a boil, then reduce heat and simmer for 60–90 minutes until tender.

2. Add peas and vegetables:

   • Add split peas, onion, carrots, celery, bay leaf, and thyme to the pot.

   • Simmer gently for 45–60 minutes, stirring occasionally, until peas break down and soup thickens.

3. Shred the ham:

   • Remove ham from the pot, discard skin and bones, and shred meat.

   • Return shredded ham to the soup.

4. Season and finish:

   • Remove bay leaf and thyme sprig.

   • Season with salt and pepper to taste.

5. Serve:

   • Ladle into bowls and garnish with fresh parsley.

Serving Suggestions

• Serve with crusty bread or buttered rolls.

• Ideal as a warming lunch or dinner in colder months.

Cooking Tips

• Soup thickens as it cools—add water or stock to adjust consistency.

• Skim off excess fat for a cleaner flavor.

• Tastes even better the next day.