Nigella Lawson’s pea and ham hock soup

Portion size: Serves 4-6
Hands-on time 10 min, plus overnight soaking. Simmering time 1 hour
Difficulty: easy

Dairy-free

Freezable

Gluten-free

Recipe by: Nigella Lawson

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Queen of Christmas Nigella Lawson shares a simple recipe for a satisfying, full-flavoured soup. Make her ham hocks with mustard and marmalade first, then use the rich stock for the base of this comforting soup.

Nigella Lawson needs little introduction, but for more of her writing, pay a visit to nigella.com and follow Nigella on Instagram.

Read Nigella’s top 12 Christmas tips.

Before you start

If you’ve made Nigella’s ham hocks recipe, save the stock to use in this soup.

Any leftover soup freezes well, so it’s worth making the full amount to utilise that incredible ham stock, even if you’re not going to eat it right away.

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Ingredients

Reserved ham stock
500g green split peas, soaked overnight
Bones from 2 ham hocks, plus some leftover shreds or pieces of ham

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Method

Measure how much reserved ham stock you have, then add enough fresh water to bring the total volume to 2 litres. Pour into a large saucepan. Drain the soaked peas and add them to the pan along with the ham hock bones.
Set the pan over a medium heat and bring to a simmer. Cook for 1 hour, skimming off any scum that rises to the surface. The peas should be very soft and rather less green.
Add some little pieces or shreds of leftover ham to the pan to heat through, then divide among bowls.
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