Pea & Ham Soup

​Ham gives the sweet, slightly grainy peas a salty tang in this classic soup. 

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Photo credit: Edmonds Illustrated Cookbook II
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Prep Time: 2 hours Servings: 6
  • 500g bacon or ham bones

    2 cups green split peas

    1 onion, finely chopped

    2 carrots, peeled and diced

    3 litres cold water

    2 cloves garlic, peeled

    1 sprig of thyme 

  • black pepper

    Croûtons 

  • ​1. Put all the ingredients into a large saucepan. Bring slowly to the boil then partly cover and simmer for about 1½ hours or until the peas are tender. 

  • 2. Remove the bay leaf and the bacon bones. Cut any meat off the bones and dice it.

  • 3. Purée the soup with a wand blender or in a food processor and adjust the seasoning. If it is too thick, add a little water. Return the soup to the pan and the meat to the soup. 

  • 4. Reheat and serve with Croûtons.

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