Ham and split pea soup
- January 2013
- 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
- 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.
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.
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