Pea and Ham Soup

• 2 tbspolive oil
• 2onions, chopped
• 3carrots, diced
• 3celery sticks, diced
• 1leek, sliced
• 3garlic cloves, crushed
• 1raw cured ham hock, about 1.2 kg including bone; soak first if directed on the packet
• 500 gdried yellow split peas, rinsed
• 2bay leaves, optional, removed before serving (optional)
• 6thyme sprigs, optional, removed before serving (optional)
• 2.5litres chicken stock, low salt
• 1 tbspcider vinegar
• 20 gparsley leaves, torn
• fine salt
• black pepper
• 480 gsourdough, cut into 8 slices

Method

1. 1Heat the olive oil in your largest saucepan over a medium heat. Cook the onions, carrots, celery and leek without adding salt for 10 minutes until soft but not coloured. Stir in the garlic for 1 minute until fragrant.
2. 2Add the ham hock, split peas, optional bay leaves and thyme and stock. Bring to the boil and skim off any grey foam that rises.
3. 3Simmer with the lid ajar for 1 hour 45 minutes to 2 hours 15 minutes, or longer if needed, stirring every 20 minutes or so to keep the peas off the bottom, until the peas have collapsed and the ham pulls away from the bone easily. Top up with a little water if the peas look dry before they are soft.
4. 4Lift the hock onto a board and leave for 10 minutes until cool enough to handle. Pull the meat off, discard the skin, fat and bone, and shred the meat with two forks.
5. 5Fish out the bay leaves and thyme stalks. Beat the soup hard with a wooden spoon so the peas break down into a thick, rough puree, or leave it chunkier if you prefer.
6. 6Stir the ham back in with the vinegar, torn parsley and plenty of pepper. Taste before you salt; the hock has done most of the seasoning already. Serve in bowls with the bread.
7. 7Cool the rest within 2 hours and freeze in portions for up to 3 months. Split peas set solid when cold, so reheat on the hob with a good splash of water, stirring, until loose and piping hot.

Per serving

kcal

455

protein

24.7g

fibre

10.1g

carbs

78.3g

fat

5.7g