Ham and split pea soup

Ham and split pea soup
  • Serves icon Serves 4
  • Time icon 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
Calories
352kcals
Fat
16g (7.9g saturated)
Protein
16g
Carbohydrates
22g (3.8g sugars)
Fibre
3.7g
Salt
2g

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

  1. 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.
  2. 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.
  3. 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.
  4. Serve hot with a dollop of crème fraîche and a sprinkling of thyme leaves for each bowl.

delicious. tips

  1. 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.

  2. Freeze in small batches and defrost thoroughly before reheating.

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