Lincolnshire Pea and Ham Soup
A comforting, thick winter soup made with slow-simmered split peas, aromatic root vegetables, and tender shredded ham hock.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Equipment
- •Large lidded stockpot
- •Chopping board
- •Chef's knife
- •Colander
- •Ladle
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 14 g
- carbs
- 42 g
- fibre
- 11 g
- protein
- 34 g
- calories
- 440 kcal
Instructions
- 1
Place the ham hock into a large stockpot and cover generously with cold water.
- 2
Bring to the boil on the hob, boil for 5 minutes, then drain and discard the liquid.
- 3
Melt the butter in the same pot over medium heat and add the onion, carrots, and celery.
- 4
Cook gently for 6 minutes until the vegetables have softened slightly.
- 5
Add the rinsed split peas, blanched ham hock, bay leaves, thyme sprigs, peppercorns, and fresh water.
- 6
Bring the liquid to a gentle boil, then turn the heat down low.
- 7
Cover with a lid and simmer for 90 minutes until the peas are soft and the meat pulls apart.
- 8
Lift the ham hock out onto a board and let it cool slightly.
- 9
Discard the skin and bone, then shred the tender lean meat with two forks.
- 10
Remove the bay leaves and thyme, then mash the soup roughly with a potato masher.
- 11
Stir the shredded ham and chopped parsley into the pot, taste for seasoning, and serve hot.
Chef's tips
Blanching the ham hock first removes excess brine, preventing the finished soup from becoming over-salty. The split peas naturally thicken the soup as it sits, so add a splash of boiling water if it becomes too dense.
Ingredient substitutions
- smoked ham hock → unsmoked ham hock or gammon shank
- dried yellow split peas → dried green split peas
- unsalted butter → rapeseed oil or pork dripping
Storage
Store in an airtight container in the fridge for up to three days, or freeze for up to three months.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, stirring frequently and adding a splash of water to loosen.
Common mistakes to avoid
- •Adding table salt early in the cooking process before tasting the salty ham stock.
- •Boiling too rapidly, which can cause the split peas to catch and burn on the base of the pot.
Serving suggestions
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