The Hairy Bikers Pea And Ham Soup Recipe is the ultimate comfort food. This Hairy Bikers Pea And Ham Soup Recipe is easy to follow.
You will love how simple it is. Learning how to make Hairy Bikers Pea And Ham Soup is fun. It fills your home with a wonderful smell.
This classic British recipe is perfect for chilly days.
What Makes This Recipe Special
This dish is famous for its deep, smoky flavor. The ham hock provides a salty and rich base. It blends perfectly with the earthy split peas.
The texture is thick and very creamy. You do not even need heavy cream. The peas break down as they cook. This creates a natural, velvety thickness.
It is a very easy recipe for beginners. Most of the time is just simmering. You do not need fancy skills here. It takes a few hours, but it is worth it.
Equipment List
- Large Soup Pot: You need this to hold all the liquid. It must be big enough for the ham.
- Sharp Kitchen Knife: This is for chopping your vegetables. A sharp blade makes the work safe.
- Wooden Spoon: Use this to stir the soup. It helps prevent the peas from sticking.
- Cutting Board: This provides a clean surface for prep. It protects your counters from damage.
- Measuring Jug: You will use this for the water. It ensures your ratios are perfect.
- Fine Mesh Sieve: Use this to rinse your peas. It removes any dust or debris.
- Hand Blender: This is optional for a smoother soup. Some people prefer it a bit chunky.
Ingredients You Need for Hairy Bikers Pea And Ham Soup
- Dried Yellow Split Peas: These provide the main body. They turn soft and mushy during cooking.
- Smoked Ham Hock: This is the star of the dish. It adds a wonderful smoky saltiness.
- Large Yellow Onion: This adds a base of sweetness. It balances the salty ham very well.
- Fresh Carrots: These add color and nutrition. They provide a nice texture to the soup.
- Celery Stalks: These add a classic savory note. They are essential for a good stock.
- Fresh Leek: This adds a mild onion flavor. It makes the soup taste very fresh.
- Bay Leaves: These add a subtle herbal aroma. They simmer in the pot for hours.
- Black Peppercorns: These add a tiny bit of heat. They season the broth from within.
- Fresh Parsley: This is for a bright finish. It adds a pop of green color.
- Water: This is the liquid for your stock. It turns into a rich ham broth.
How to Assemble Hairy Bikers Pea And Ham Soup
- Rinse your dried split peas very well. Use cold water and a sieve. Remove any small stones or grit.
- Place the ham hock in the large pot. Cover it with fresh, cold water. Bring the water to a boil.
- Drain the water and refill the pot. This removes excess salt from the meat. Add the peas to the pot now.
- Chop your onion, carrots, and celery. Add them to the pot with the meat. Toss in the bay leaves too.
- Bring the soup to a gentle boil. Then, lower the heat to a simmer. Cover the pot with a lid.
- Cook the soup for two full hours. The peas should be very soft. The meat should fall off the bone.
- Remove the ham hock from the pot. Place it on a clean cutting board. Let it cool for a moment.
- Shred the ham into small, bite-sized pieces. Discard the bone and any excess fat. Stir the meat back in.
- Check the thickness of your soup. If it is too thick, add water. Season with black pepper to taste.
Recipe Success Tips
- Always rinse your split peas before cooking.
- Do not add extra salt until the end.
- Simmer the soup on very low heat.
- Stir the bottom often so peas don’t burn.
- Use a smoked hock for the best flavor.
- Soak peas overnight to reduce the cooking time.
- Remove the bay leaves before you serve.
- Add a splash of vinegar for brightness.
- Skim any foam off the top while boiling.
- Shred the ham while it is still warm.
How To Store Leftover
- This soup stores very well in the fridge. Put it in an airtight container. It will stay fresh for three days.
- The soup will thicken as it sits. Add a little water when you reheat it. You can also freeze this soup. It lasts for up to three months. Thaw it in the fridge overnight before heating.
Sides & Pairings Suggestions
- Serve this soup with thick crusty bread. It is perfect for dipping in the broth. A side of warm soda bread works great too.
- You can also serve it with a salad. A light green salad balances the heaviness. Some people enjoy it with salty crackers. It is a very filling meal on its own.
Nutritions
| Nutrient | Value |
| Calories | 380 kcal |
| Protein | 28g |
| Fat | 9g |
| Carbohydrates | 45g |
| Fiber | 12g |
FAQs about Hairy Bikers Pea And Ham Soup
Q: Can I use frozen peas for this?
A: No, this recipe requires dried split peas. Dried peas create the correct thick texture. Frozen peas will be too watery and sweet.
Q: What if the soup is too salty?
A: The ham hock is very salty. Boiling it once and changing the water helps. If still salty, add a peeled potato.
Q: Do I need to soak the peas?
A: Soaking is not strictly required for split peas. However, it does help them cook faster. It also helps with digestion for some people.
Q: Can I make this in a slow cooker?
A: Yes, you certainly can use a slow cooker. Cook it on low for eight hours. The results will be very tender.
Final Thoughts
The Hairy Bikers Pea And Ham Soup Recipe is a true classic. It is hearty, healthy, and very cheap to make.
Your whole family will love this warming meal. It is the perfect way to use a ham bone. You get a lot of food for little effort.
Try this comforting soup for your next Sunday lunch. You will not be disappointed with the flavor.
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Hairy Bikers Pea And Ham Soup Recipe
Equipment
- Sharp kitchen knife
- Large soup pot
- Wooden Spoon
- Cutting Board
- Measuring Jug
- Fine Mesh Sieve
- Hand Blender
Ingredients
- Dried Yellow Split Peas 500 g
- Smoked Ham Hock 1
- Large Yellow Onion 1
- Fresh Carrots 2
- Celery Stalks 2
- Fresh Leek 1
- Bay Leaves 2
- Black Peppercorns 1 Tsp
- Handful Fresh Parsley 1
- Water 2.5 Liters
Instructions
- Rinse your dried split peas very well. Use cold water and a sieve. Remove any small stones or grit.
- Place the ham hock in the large pot. Cover it with fresh, cold water. Bring the water to a boil.
- Drain the water and refill the pot. This removes excess salt from the meat. Add the peas to the pot now.
- Chop your onion, carrots, and celery. Add them to the pot with the meat. Toss in the bay leaves too.
- Bring the soup to a gentle boil. Then, lower the heat to a simmer. Cover the pot with a lid.
- Cook the soup for two full hours. The peas should be very soft. The meat should fall off the bone.
- Remove the ham hock from the pot. Place it on a clean cutting board. Let it cool for a moment.
- Shred the ham into small, bite-sized pieces. Discard the bone and any excess fat. Stir the meat back in.
- Check the thickness of your soup. If it is too thick, add water. Season with black pepper to taste.
Notes
- Always rinse your split peas before cooking.
- Do not add extra salt until the end.
- Simmer the soup on very low heat.
- Stir the bottom often so peas don’t burn.
- Use a smoked hock for the best flavor.
- Soak peas overnight to reduce the cooking time.
- Remove the bay leaves before you serve.
- Add a splash of vinegar for brightness.
- Skim any foam off the top while boiling.
- Shred the ham while it is still warm.
