North East Ham and Pea Soup
A comforting, thick North East soup made from rich ham shank stock, tender shredded meat, and slow-simmered split peas.
- Prep
- 15 min
- Cook
- 165 min
- Total
- 180 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 465 kcal
Equipment
- •large stockpot
- •fine mesh sieve
- •chopping board
- •chef's knife
- •ladle
Nutrition
Per serving, approximate
- Calories
- 465 kcal
- fat
- 17 g
- carbs
- 42 g
- fibre
- 11 g
- protein
- 34 g
- calories
- 465 kcal
Instructions
- 1
Place the ham shank into a large stockpot and pour over two litres of cold water.
- 2
Bring the water to the boil over high heat on the hob.
- 3
Skim away any pale foam that rises to the surface with a spoon.
- 4
Add the bay leaves, thyme sprigs, and black peppercorns to the stockpot.
- 5
Turn the heat down to low, cover with a lid, and simmer for two hours until the meat is tender.
- 6
Lift the shank out onto a plate and set aside to cool slightly.
- 7
Strain the stock through a fine mesh sieve into a clean saucepan to catch the whole spices.
- 8
Add the rinsed split peas, chopped onion, carrots, celery, and sliced leek to the hot stock.
- 9
Simmer uncovered over medium-low heat for 45 minutes until the peas soften and thicken the broth.
- 10
Shred the ham from the bone using two forks, discarding excess fat and skin.
- 11
Stir the shredded ham and chopped parsley into the soup, season with black pepper, and serve.
Chef's tips
Do not add table salt until the very end, as ham shanks release considerable salt into the stock naturally. If you prefer a smoother texture, mash the softened peas lightly against the side of the pot with your ladle.
Ingredient substitutions
- yellow split peas → green split peas
- smoked ham shank → unsmoked gammon hock
Storage
Store chilled in an airtight container in the fridge for up to four days.
Reheating
Reheat gently in a saucepan over medium-low heat on the hob, stirring in a splash of water if the soup has set firm.
Common mistakes to avoid
- •Adding salt before tasting the reduced ham stock, making the finished soup unpleasantly salty.
- •Boiling the soup vigorously once the split peas are added, which can scorch the bottom of the pan.
- •Skipping the skimming step, which leaves the broth looking cloudy rather than clear and clean.
Serving suggestions
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