📝 About This Recipe
Named after the thick, yellow 'pea-souper' fogs that once choked Victorian London, this classic British soup is the ultimate comfort food. It features split yellow peas simmered until they collapse into a velvety, golden puree, enriched by the deep, salty essence of a slow-cooked ham hock. Hearty enough to stand as a meal on its own, it is a timeless pub staple that captures the soul of traditional British cooking.
🥗 Ingredients
The Stock Base
- 1 large Smoked Ham Hock (roughly 750g-1kg, bone-in)
- 2.5 liters Water (cold)
- 2 pieces Bay Leaves (fresh or dried)
- 6-8 whole Black Peppercorns
The Soup Body
- 500 grams Yellow Split Peas (rinsed thoroughly until water runs clear)
- 50 grams Unsalted Butter
- 1 large Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (finely diced)
- 1 medium Leek (white part only, cleaned and sliced)
- 50 ml Dry Sherry (optional but highly recommended for depth)
Seasoning and Garnish
- 1 small bunch Fresh Parsley (finely chopped)
- to taste Sea Salt (be careful as the ham hock is salty)
- to taste Cracked Black Pepper
- 1 loaf Crusty Bread (for serving)
👨🍳 Instructions
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1
Place the smoked ham hock in a large, deep stockpot and cover with the cold water. Add the bay leaves and peppercorns.
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2
Bring the pot to a boil, then immediately reduce the heat to a gentle simmer. Cover and cook for 1.5 to 2 hours, or until the meat is tender and easily pulling away from the bone.
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3
While the hock is simmering, rinse your yellow split peas in a fine-mesh sieve until the water is no longer cloudy. Set aside.
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4
Once the ham hock is cooked, remove it from the pot and set it on a carving board to cool slightly. Strain the cooking liquid (the ham stock) into a clean bowl and discard the bay leaves and peppercorns.
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5
Wipe out the stockpot and melt the butter over medium-low heat. Add the diced onion, carrots, celery, and leek.
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6
Sauté the vegetables gently for 8-10 minutes until softened but not browned. You want them to release their sweetness without caramelizing.
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7
Stir in the rinsed split peas, coating them in the butter and vegetable juices. If using sherry, pour it in now and let it bubble for 1 minute.
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8
Pour 1.5 liters of the reserved ham stock back into the pot with the peas and vegetables. Bring to a boil, then reduce to a very low simmer.
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9
Cover and simmer for 45-60 minutes. Stir occasionally to ensure the peas aren't sticking to the bottom of the pot.
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10
While the soup simmers, shred the meat from the ham hock, discarding the skin, fat, and bone. Chop the meat into bite-sized chunks.
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11
Once the peas have completely broken down and the soup is thick, use a wooden spoon or a whisk to beat it into a rustic puree. For a smoother texture, you can use an immersion blender for a few pulses, but keep some texture.
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12
Stir the shredded ham back into the soup. If the soup is too thick (it should be like a thick porridge), add a little more of the remaining ham stock until you reach your desired consistency.
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13
Taste for seasoning. Add black pepper and salt only if needed, as the ham stock is naturally quite salty.
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14
Ladle into warm bowls and garnish with a generous sprinkle of fresh parsley.
💡 Chef's Tips
If your ham hock is particularly salty, soak it in cold water for 2 hours before boiling to remove excess brine. Yellow split peas are traditional for the 'foggy' color, but green split peas work just as well for a different hue. Do not add salt at the beginning of cooking the peas; salt can toughen the skins and prevent them from breaking down properly. This soup thickens significantly as it cools; when reheating, always have a splash of water or stock ready to loosen it up. For an extra layer of flavor, try adding a teaspoon of English mustard at the very end.
🍽️ Serving Suggestions
Serve with thick slices of buttered sourdough or a warm crusty baguette. Pair with a pint of traditional British Bitter or a crisp dry cider. A side of sharp cheddar cheese cubes is a wonderful textural contrast when dropped into the hot soup. Top with homemade buttery croutons for an added crunch. Follow with a light green salad to balance the richness of the ham and peas.