Hearty Pea and Ham Soup

• Butter2 tbsp butter
• Carrot2 carrots
• Thyme1 tsp dried thyme
• Pea500g dried split peas
• Bay1 bay leaf
• Salt1 tsp salt (to taste)
• Onion1 large onion
• Bread1 crusty loaf
• Broth2 liters chicken or vegetable broth
• Ham350g diced ham
• Celery2 celery stalks
• Pepper1/2 tsp black pepper

How to Make It

• 1

  Prepare your ingredients: Thoroughly rinse 500g of dried green split peas. Dice 1 large onion, 2 medium carrots, and 2 celery stalks into small, even pieces. Shred 350g cooked ham (or dice ham hock meat).

• 2

  Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, carrot, and celery. Sauté gently for 7-10 minutes until the vegetables have softened and become translucent, but not browned.

• 3

  Build the base flavour: Stir in the rinsed split peas, shredded ham, 1 bay leaf, and 1 teaspoon of dried thyme. Cook for another 2-3 minutes, stirring constantly, allowing the flavours to meld beautifully.

• 4

  Simmer to perfection: Pour in 2 liters of good quality chicken or vegetable stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45-60 minutes. The peas should become very tender and start to break down, thickening the soup naturally.

• 5

  Refine and season: Remove the bay leaf. At this point, you can use a potato masher or an immersion blender to lightly crush some of the peas for a creamier texture, leaving some whole for rustic appeal. Taste and adjust seasoning with salt and freshly ground black pepper as needed. Remember, ham can be salty, so season carefully.

• 6

  Serve with warmth: Ladle the hot, thick pea and ham soup into warm bowls. A sprinkle of fresh parsley is a lovely touch. Serve immediately with crusty bread for dipping, making for a truly comforting meal.