Cawl Pys (Pea and Ham Soup)
A traditional Welsh split pea and ham broth, slowly simmered with tender root vegetables until richly thickened and hearty.
- Prep
- 15 min
- Cook
- 120 min
- Total
- 135 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large heavy-bottomed stockpot
- •chopping board
- •chef's knife
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 16 g
- carbs
- 45 g
- fibre
- 14 g
- protein
- 38 g
- calories
- 480 kcal
Instructions
- 1
Place the ham hock into a large stockpot and pour in the cold water.
- 2
Bring the pot to the boil over high heat, skimming off any foam that rises.
- 3
Add the rinsed split peas, diced onion, bay leaves, thyme, and black pepper.
- 4
Lower the heat, cover with a lid, and simmer gently for 90 minutes.
- 5
Stir in the diced carrots, swede, and sliced leeks.
- 6
Simmer uncovered for 30 minutes, stirring occasionally, until the peas break down and thicken.
- 7
Lift out the ham hock onto a board and let it cool for five minutes.
- 8
Shred the tender meat with two forks, discarding the skin, bones, and gristle.
- 9
Return the shredded meat to the pot and stir thoroughly to combine.
- 10
Discard the bay leaves and thyme stems before ladling into bowls.
- 11
Garnish with chopped fresh parsley and serve immediately while hot.
Chef's tips
Do not add any extra salt until the very end, as the ham hock releases plenty of natural saltiness. Stir the bottom of the pot regularly during the final half hour so the thick split peas do not catch.
Ingredient substitutions
- smoked ham hock → unsmoked gammon shank or leftover roast ham bone
- yellow split peas → green split peas or dried marrowfat peas
- swede → parsnip or extra diced carrots
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat, stirring constantly and adding a splash of water to loosen.
Common mistakes to avoid
- •Adding table salt early in cooking, resulting in an overly salty soup.
- •Neglecting to stir near the end, which causes the dense peas to scorch on the base.
Serving suggestions
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