Hairy Bikers Pea And Ham Soup Recipe
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.
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.