Pea and ham soup recipe

Ingredients

• 40 gbutter, coarsely chopped
• 2onions, finely chopped
• 4garlic cloves, finely chopped
• 2 (about 800 g each)ham hocks
• 750 gdried green split peas
• 360 g (3 cups)frozen baby green peas, defrosted
• 1baguette, halved lengthways and cut into 5 cm pieces
• 60 ml (1/4 cup)extra-virgin olive oil
• About 4 litrescold water
• 60 gsoftened butter
• 60 ml (1/4 cup)finely chopped flat-leaf parsley
• 15 ml (1 tbsp)thyme
• 1/2 clovegarlic, finely chopped

Instructions

1. 1

   Cook the ham

   Melt the butter in a large saucepan over low-medium heat. Add the onion and garlic and sauté until tender, 10–12 minutes. Add the ham hocks and enough cold water to cover, about 4 litres. Bring to a simmer, lower the heat and cook for 1–1½ hours, until the ham is falling from the bone. Lift out the hocks and leave them to cool. When cool enough to handle, discard the skin and bones, shred the meat coarsely and set it aside.

2. 2

   Simmer the peas

   Add the split peas to the stock and simmer for 45 minutes to 1 hour, until very tender. Add the baby peas, reserving some for garnish if desired, and simmer for 1–2 minutes, until bright green. Purée the soup in batches in a blender until smooth. Stir in the shredded ham, reserving a little for garnish if desired, season to taste and keep warm.

3. 3

   Mix herb butter

   Combine the softened butter, parsley, thyme and chopped garlic in a small bowl. Season to taste and set aside.

4. 4

   Toast the baguette

   Preheat the grill to high. Put the baguette pieces cut-side up on a baking tray and grill for 1–2 minutes on each side, until golden. Spread with the herb butter. Serve with the hot soup, topped with the reserved baby peas, steamed until bright green, and shredded ham.

What is pea and ham soup?

Pea and ham soup is a long-established, practical dish built around dried peas and cured or cooked pork. It has humble roots in making nourishing use of inexpensive pantry staples and a ham bone or hock.

This modern Australian version cooks the hocks in the soup base, so their flavour carries through the split peas. A handful of tender green peas, shredded ham and herb-buttered baguette bring freshness and contrast to the smooth soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 47g protein, 87g carbs, 20g fat.

The dried split peas and baguette provide most of the carbohydrates, while the butter and olive oil contribute much of the fat. Ham hocks and peas supply protein, though the amount of meat on the hocks can vary. Pair a bowl with a green salad or extra vegetables for a more balanced plate.

Why use both kinds of peas?

Split peas: These dried peas simmer in the ham stock until very tender and provide the soup’s thick, earthy base. They need a longer cooking time than the frozen peas.

Baby peas: Stirring these in near the end keeps their colour and sweet flavour lively. Some can be held back for the finishing garnish.

Getting tender ham

Low simmer: Keep the hocks at a gentle simmer for 1–1½ hours rather than boiling them hard. The meat is ready when it loosens and falls from the bone.

Cool before shredding: Let the hocks cool enough to handle, then remove the skin and bones and shred the meat. Take care to discard all the bones before returning the ham to the soup.

Blending the soup smoothly

Tender peas: Cook the split peas for 45 minutes to 1 hour, until very soft; undercooked peas can leave a grainy texture. Add the baby peas only for their brief 1–2 minute simmer.

Small batches: Blend the soup in batches and avoid filling the blender too high with hot liquid. Follow the blender’s instructions for handling hot contents.

Herb butter and toast

Herb butter: Softened butter makes it easy to mix the parsley, thyme and garlic evenly. Season it to taste before spreading.

Golden bread: Grill the baguette pieces cut-side up for 1–2 minutes per side, watching closely because the grill is set to high. Spread on the herb butter while the bread is warm.

Serving the soup

Garnish: A little reserved shredded ham and bright green peas make the bowl look inviting and add a more varied texture. Steam the reserved peas until bright green, as directed.

On the side: Serve the soup hot with the herb-buttered baguette for dipping. A simple green salad can add a fresh contrast to the rich, filling bowl.

Recipe notes & tips

• Keep the ham hocks at a gentle simmer so the meat tenderises without the stock boiling vigorously.
• Check the split peas for tenderness before adding the baby peas.
• Blend the soup in batches and take care when handling hot liquid.
• Reserve some shredded ham and baby peas before stirring the rest into the soup.
• Watch the baguette closely under the high grill, as it can brown quickly.

Variations

• Smoky finish: Add a little extra shredded ham on top when serving.
• Thicker soup: Simmer the split peas until very tender before blending.
• Herb swap: Use another soft herb in place of some of the parsley.
• More green peas: Add extra baby peas near the end, keeping their cooking time brief.
• Crusty topping: Cut the baguette into smaller pieces for more toasted edges.

Common mistakes to avoid

• Boiling the hocks hard: Keep the liquid at a gentle simmer for tender meat.
• Adding baby peas too early: Add them only for the final 1–2 minutes so they stay bright.
• Blending undercooked peas: Simmer the split peas until very tender before puréeing.
• Overfilling the blender: Work in batches and follow its guidance for hot liquids.
• Leaving bones in the meat: Remove and discard the skin and bones before shredding and serving.
• Walking away from the grill: Check the bread frequently because it can brown fast.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, storing the bread separately. Reheat the soup gently in a saucepan until piping hot, stirring as it warms; add a splash of water if it has thickened. Toast fresh baguette for serving.

Frequently asked questions