Split Pea Soup with Ham
A hearty and warming split pea soup made with tender shredded gammon, vegetables, and blended to a smooth, velvety finish. Perfect for a comforting lunch or dinner, served with crusty bread and butter.
Ingredients
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Ham⚖ 1 kg 40 pcs
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Frozen Peas⚖ 300 g None
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Bread⚖ 80 g 💧 114.3 ml 🥄 7¾ tbsp
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Peas⚖ 200 g None
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Onions⚖ 300 g 🧅 2 pcs
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Carrots⚖ 160 g 🥕 2 pcs
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Celery⚖ 80 g 2 pcs
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Bay Leaves⚖ 2.5 g 💧 5 ml 🥄 1 tsp
Total nutrition
2028 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Place the gammon in a very large pan with 2 litres of water and bring to the boil. Remove from the heat and drain off the water to reduce some of the saltiness. Cover again with 2 litres of fresh cold water and bring back to the boil. Add the soaked split peas, chopped onions, carrots, celery, and bay leaves to the pan. Reduce to a simmer and cook for 1½–2½ hours, topping up with water as needed to maintain the original level. As the ham softens, halve it if necessary to keep it submerged. The ham is ready when it is tender enough to pull apart into shreds.
- Lift the ham out of the pan and peel off and discard the skin. While still hot, shred the meat using rubber gloves to protect your hands. Remove the bay leaves from the soup and stir in the 300g of frozen peas. Simmer for 1 minute, then blend the soup until smooth. Add a splash of water if the soup is too thick, and return it to the pan to heat through if it has cooled or if you are preparing it ahead of time.
- When ready to serve, stir most of the shredded ham into the hot soup, reheating gently if made ahead. Ladle into bowls, scatter the remaining ham over the top, and serve with crusty bread and butter.
Source:
TheMealDB
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