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Ham and split pea soup

Name: Ham and split pea soup
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 tbsp olive oil; 1 large onion, finely chopped; 1 celery stick, finely chopped; 1 small carrot, finely chopped; 2 tsp chopped fresh thyme leaves, plus extra to serve; 200g split peas; 1.5 litres chicken stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 2 bay leaves; 250g leftover cooked ham, shredded; 150ml crème fraîche

Easy
January 2013

Easy
January 2013

Test kitchen approved

Serves 4
Takes 5 minutes to make, 50 minutes to cook

Use any leftover ham from Christmas to make this delicious, warming soup.

Nutrition: per serving

Calories: 352kcals
Fat: 16g (7.9g saturated)
Protein: 16g
Carbohydrates: 22g (3.8g sugars)
Fibre: 3.7g
Salt: 2g

Nutrition: per serving

Calories: 352kcals
Fat: 16g (7.9g saturated)
Protein: 16g
Carbohydrates: 22g (3.8g sugars)
Fibre: 3.7g
Salt: 2g

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Ingredients

2 tbsp olive oil
1 large onion, finely chopped
1 celery stick, finely chopped
1 small carrot, finely chopped
2 tsp chopped fresh thyme leaves, plus extra to serve
200g split peas
1.5 litres chicken stock (we like Knorr)
2 bay leaves
250g leftover cooked ham, shredded
150ml crème fraîche

Method

Heat the olive oil in a large saucepan over a low heat and add the chopped vegetables and thyme. Fry for 10 minutes until soft.
Add the split peas (see tip) and pour over the stock. Cover, bring to a boil, then turn down the heat to a simmer. Cook, partially covered, for 30-40 minutes. Add the bay leaves.
When the split peas are cooked, stir in the ham and simmer for 3 minutes. Add a little more water, if necessary. Taste and season.
Serve hot with a dollop of crème fraîche and a sprinkling of thyme leaves for each bowl.

delicious. tips

Soak the split peas overnight and they’ll cook faster.
For a smoother consistency and a flavour twist, whizz the soup before you stir in the ham (step 3), then add lemon zest and chopped fresh coriander, and scatter with crisp-fried chorizo.
Freeze in small batches and defrost thoroughly before reheating.