Description
Hairy Bikers Pea and Ham Soup is a deliciously hearty soup made from split peas, ham, vegetables, and herbs. The ham hock adds a rich, smoky flavor that perfectly complements the sweetness of the peas. The soup is slowly simmered until thick and creamy, creating a wholesome dish that’s both filling and flavorful.
Ingredients
- Smoked Turkey Leg (1 large, about 500g): I used this as an alternative to ham hock, and it adds a smoky, savory flavor to the soup.
- Dried split peas (300g): The base of the soup, provides a creamy texture.
- Carrots (2, chopped): Adds sweetness and balance.
- Celery (2 stalks, chopped): Contributes an earthy flavor to the soup.
- Onion (1 large, chopped): Forms a flavorful base for the soup.
- Garlic (2 cloves, minced): Adds depth and richness.
- Bay leaves (2): Infuse the soup with a subtle, earthy flavor.
- Thyme (1 tsp dried or 1-2 fresh sprigs): Adds an aromatic, herbal note.
- Vegetable or chicken stock (1.5 liters): Forms the base of the soup, adding richness.
- Salt and pepper: To taste.
- Fresh parsley (for garnish, chopped): Adds a fresh, bright finish.
Instructions
- Prepare the smoked turkey leg: Place the smoked turkey leg in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 30 minutes. This helps to soften the turkey and release its flavors. Drain the turkey leg and set it aside.
- Cook the vegetables: In the same pot, heat a little oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
- Add the split peas and smoked turkey leg: Rinse the split peas under cold water, then add them to the pot along with the smoked turkey leg. Stir in the bay leaves, thyme, and stock.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and simmer gently for 1.5-2 hours, or until the split peas are soft and the turkey is tender.
- Shred the turkey: Once the smoked turkey leg is cooked and tender, remove it from the pot. Let it cool slightly, then shred the meat from the bone and return the meat to the soup. Discard the bones and any excess skin or fat.
- Adjust the consistency: If the soup is too thick, add a little more stock or water to reach your desired consistency. Taste and season with salt and pepper.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or as a standalone dish.