📝 About This Recipe
A quintessential British classic, this 'London Particular' is a thick, restorative soup that has warmed souls since the Victorian era. The combination of slow-simmered smoked ham hock and buttery yellow split peas creates a velvety texture and a profound depth of smoky, salty flavor. It is the ultimate comfort food, celebrated for its ability to turn humble pantry staples into a rich, golden masterpiece.
🥗 Ingredients
The Meat and Pulse
- 1 large Smoked Ham Hock (approximately 1kg, bone-in for maximum flavor)
- 500 grams Yellow Split Peas (rinsed thoroughly and picked over for stones)
The Aromatics
- 25 grams Unsalted Butter (for softening the vegetables)
- 2 medium Yellow Onions (finely diced)
- 2 large Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
The Braising Liquid and Herbs
- 1.5 liters Chicken Stock (low sodium to control saltiness)
- 500 ml Water (or enough to fully submerge the hock)
- 3 pieces Bay Leaves (dried)
- 4 sprigs Fresh Thyme (tied together with kitchen string)
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon English Mustard (for a subtle, sharp kick)
👨🍳 Instructions
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1
Begin by soaking your split peas in cold water for at least 30 minutes while you prep the vegetables. This helps them soften evenly during the long simmer.
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2
Place the smoked ham hock in a large pot and cover with fresh water. Bring to a boil for 5 minutes, then drain and discard the water. This 'blanching' step removes excess salt and impurities that can make the final soup too salty.
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3
In a heavy-bottomed Dutch oven or large soup pot, melt the butter over medium-low heat. Add the diced onions, carrots, celery, and leeks.
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4
Sauté the vegetables for 10-12 minutes until softened and translucent, but not browned. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Drain the soaked split peas and add them to the pot along with the blanched ham hock.
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6
Pour in the chicken stock and the additional water until the ham hock is fully submerged. Add the bay leaves, thyme sprigs, and peppercorns.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to a very low simmer. Cover the pot with a tight-fitting lid.
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8
Simmer gently for 2 to 2.5 hours. Every 30 minutes, give the bottom a stir to ensure the peas aren't sticking.
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9
The soup is ready when the meat is literally falling off the bone and the peas have completely broken down into a thick, creamy consistency.
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10
Carefully remove the ham hock to a cutting board. Discard the bay leaves, thyme stalks, and the skin/fat from the ham.
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11
Using two forks, shred the ham into bite-sized chunks. Set aside about a third of the meat for garnish and return the rest to the pot.
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12
For a smoother texture, you can use an immersion blender to pulse the soup slightly before adding the meat back, but the traditional version is naturally thick and rustic.
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13
Stir in the English mustard and taste. You likely won't need extra salt because of the ham, but add a generous crack of black pepper.
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14
Ladle into warm bowls, topping each with the reserved shredded ham and a sprinkle of fresh parsley if desired.
💡 Chef's Tips
If the soup becomes too thick (it will thicken as it cools), simply thin it with a splash of hot water or stock. Always blanch the ham hock first; it is the secret to a perfectly balanced, not overly salty, broth. Yellow split peas are traditional, but green split peas work equally well and offer a slightly sweeter, earthier flavor. Don't rush the simmer; the low heat is essential for the peas to 'melt' and create that signature creamy texture without added dairy. For a vegetarian version, swap the ham for smoked paprika and use vegetable stock, though the depth won't be quite as intense.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered crusty sourdough or traditional soda bread. A chilled glass of dry English cider cuts through the richness of the pork perfectly. Add a swirl of cream or a dollop of crème fraîche on top for an extra indulgent finish. Pair with a side of sharp cheddar cheese and some pickled onions for a true British pub-style lunch.