London Particular Pea Soup
A rich, velvety yellow split-pea and smoked ham soup, named after the dense Victorian smogs of 19th-century London.
- Prep
- 15 min
- Cook
- 95 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Equipment
- •Large lidded casserole dish
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Tongs
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 440 kcal
- fat
- 13 g
- carbs
- 46 g
- fibre
- 14 g
- protein
- 34 g
- calories
- 440 kcal
Instructions
- 1
Melt the butter in a large casserole dish over medium heat on the hob.
- 2
Add the chopped onion, carrots, and celery to the pan.
- 3
Cook gently for 8 minutes until the vegetables are soft and sweet.
- 4
Add the minced garlic and cook for 1 minute until fragrant.
- 5
Tip in the rinsed split peas, smoked ham hock, thyme, and bay leaves.
- 6
Pour in the cold water and bring to a gentle boil.
- 7
Skim off any foam that rises to the top with a spoon.
- 8
Cover with a lid, reduce the heat to low, and simmer for 85 minutes.
- 9
Transfer the ham hock to a board and remove the bay leaves.
- 10
Shred the tender ham meat using two forks, discarding bones and skin.
- 11
Mash the peas lightly against the pan side with a wooden spoon.
- 12
Stir the shredded ham into the thick soup and season with black pepper.
Chef's tips
Ham hocks vary widely in saltiness, so avoid adding extra salt until the very end of cooking. If the soup becomes too thick as the split peas break down, loosen it with a splash of hot water. For an ultra-smooth Victorian texture, blend half the soup before returning the shredded ham.
Ingredient substitutions
- smoked ham hock → unsmoked gammon joint or diced smoked bacon
- dried yellow split peas → dried green split peas
- butter → vegetable oil for a dairy-free base
Storage
Store chilled in an airtight container for up to 3 days or freeze for up to 3 months.
Reheating
Reheat gently in a saucepan over low heat on the hob, adding a splash of water to loosen the thick consistency.
Common mistakes to avoid
- •Adding salt early in cooking, which can make the soup unpleasantly salty due to the cured ham.
- •Failing to rinse the split peas, which can lead to excess starch and foaming.
- •Boiling vigorously rather than simmering gently, which can cause the split peas to catch and burn.
Serving suggestions
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