Split Pea Soup Recipes
Split Pea and Ham Soup

Also known as London Particular (on account of the thick, yellow smog the city endured in Victorian times), this split pea soup recipe is one of the tastiest winter warmers I can imagine.

Split pea and ham soup is one of those 'don't waste anything soups' making use of storecupboard staples and leftover trotters and ham bones to make the stock. The result is one very tasty soup. You can use bought stock for this, but it is really best made when you have a ham bone handy. So talk to your friendly neighbourhood butcher and get him to save one for you. Gammon makes great stock, too.

Traditionally, the soup would have been made with dried yellow split peas and that's what I like to use. But you can use dried green peas if you prefer. And being such a tasty, warming soup - it's great for feeding a large party of friends, especially after a day spent outdoors in the cold.

Ingredients

Split Pea Soup Recipes: split pea and ham soup
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The great thing about soups is how easy they are to make. And split pea and ham soup is no exception. This split pea soup recipe will feed 4-6 comfortably, but as I said, it's great food for a crowd.

You want to soak the split peas in boiling water for about 30mins before you start, but otherwise, this recipe is very straightforward.

You'll also need a large pan with a lid, or a stock pot and a blender.

350g / 12oz dried yellow split peas, or dried green peas
100g / 4oz rindless, streaky bacon
1 onion
1 stalk celery
1-2 carrots
1.5 litres ham stock or 2 litres of water and a ham bone
3-4 tbsp double (heavy cream)
salt and ground pepper
crispy bacon to serve

How to Make Split Pea and Ham Soup

Wash the split peas and place in a large bowl. Cover with boiling water and leave to stand for at least 30mins.
Peel the onion, carrots and celery and dice finely. Dice the bacon.
Heat a large pan and fry the bacon until the fat begins to run. Turn the heat down a little and add the vegetables. Stir them around to coat in the bacon fat,then cook until they're soft and beginning to brown.
If using the ham bone, add this and the water to the pan and bring to the boil. Cook for about 15 minutes, then add the split peas and turn the heat down to a simmer.
If not using a ham bone, just add the peas and stock together and bring to the boil, then turn down to a simmer.
Cover the pot and simmer the soup until the split peas are very soft. This will take about an hour.
Fish out the ham bone, if using, then puree the soup to a consistency you like. Season and add the cream. Keep the soup warm while you fry some bacon until crisp.
Serve your split pea and ham soup in deep bowls with crispy bacon on the top and fresh bread on the side.

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Need more ideas for tasty soups? Return from to the traditional English recipes page for more delicious dishes...

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