
Split pea and ham hock soup
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Split pea and ham hock soup
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A classic British split pea and ham hock soup recipe
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Ingredients
- 500 grams dried split peas
- 2 Tbsp olive oil
- 1 carrot finely diced
- 2 celery stalks finely diced
- 1 onion finely diced
- 2 cloves garlic crushed
- 1 bay leaf
- 1.5 litres of ham hock stock use chicken or veg stock as an alternative
Instructions
- Shred the ham from the ham hock (about 1.5 – 2 cups) * replace with 200 grms of chopped up ham/gammon if not using a hock
- 2 Tbsp finely chopped mint (optional)
How to make split pea and ham hock soup in a slow cooker
- Heat the olive oil in a frying pan and sauté the carrot, celery, and onion until softened about 5 minutes. Add the garlic for about a minute towards the end.
- Add the sautéed vegetables, bay leaf, peas, and stock to a slow cooker set on high and cook on high for 3 – 4 hours or low for 6 – 8 hours. Add the cooked ham about halfway through.
- Add the chopped mint and salt and pepper to taste.
How to make split pea and ham hock soup in a pressure cooker
- Split peas take ages to soften which is why the pressure cooker method is a really good way to speed up the process. The quick release of the pressure also breaks the peas down further so no blending is required.
- To make the soup in the pressure cooker add all the ingredients including the ham and heat until the pressure in the cooker has reached pressure. Cook for a further 20 minutes on High and then release the pressure via the quick-release method.
- Add the chopped mint (if you are adding), salt, and pepper to taste.
Notes
- Split pea and ham soup can be stored for 5 days in a fridge and can be frozen for future use.
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