James Martin Pea And Ham Soup
Pea and ham soup is a traditional British soup made with split peas, ham, onions, and vegetables, simmered together until thick and creamy. James Martin’s version stays true to the classic recipe, with tender ham hock and fresh or dried peas creating a rich, flavorful dish. It’s a comforting, hearty soup that’s perfect for the colder months.
- Prep Time: 15
- Cook Time: 120
- Total Time: 2 hours 15 minutes
- Yield: 4
- Category: Soup
- Method: Simmering
- Cuisine: British
Ingredients
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- Smoked Turkey Leg (1 large, about 750g): I used this as an alternative to ham hock, and it adds a smoky, savory flavor to the soup.
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- Split peas (300g, soaked overnight if using dried peas): Adds sweetness and thickness to the soup.
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- Onion (1 large, chopped): Adds depth and flavor.
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- Carrots (2 medium, chopped): Provides sweetness and color.
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- Celery (2 sticks, chopped): Adds a mild, earthy flavor.
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- Garlic (2 cloves, minced): Enhances the savory flavor.
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- Bay leaf (1): Adds a subtle aromatic note.
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- Vegetable or chicken stock (1.5 liters): The base of the soup, giving it body and richness.
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- Salt and pepper: To taste.
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- Fresh parsley (for garnish, optional): Adds a fresh, bright finish to the dish.
Instructions
- Cook the ham hock: Place the ham hock in a large pot and cover with cold water. Bring it to a boil, then reduce the heat and simmer for about 1.5 hours, or until the ham is tender and falling off the bone. Remove the ham hock from the pot, let it cool slightly, then shred the meat and set aside. Discard the bones and any excess fat.
- Prepare the vegetables: In the same pot, heat a little oil over medium heat. Add the chopped onions, carrots, celery, and garlic. Sauté for 5-7 minutes until softened and fragrant.
- Add the peas and stock: Stir in the split peas, bay leaf, and stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 1-1.5 hours, or until the peas are soft and the soup has thickened.
- Blend the soup: Use a hand blender to blend the soup until smooth and creamy, leaving some texture if you prefer a chunkier soup. Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.
- Add the ham: Stir the shredded ham back into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread or as a hearty meal on its own.