This hearty Hairy Bikers Pea and Ham Soup is the ultimate comfort food, perfect for a chilly day. This classic British soup is made with simple, wholesome ingredients like dried split peas, a meaty ham hock, carrots, celery, and onions. The result is a thick, savory, and deeply flavorful soup with tender shredded ham in every spoonful. This recipe creates a generous batch, perfect for a family meal or for stocking up the freezer, making enough for about 6-8 people.
Hairy Bikers Pea And Ham Soup Ingredients
- 1kg smoked ham hock or gammon joint
- 500g dried green split peas, soaked overnight
- 2 large onions, chopped
- 3 medium carrots, chopped
- 3 celery sticks, chopped
- 2 bay leaves
- A small handful of fresh parsley, chopped
- 2 litres of cold water or chicken stock
- Salt and freshly ground black pepper
How To Make Hairy Bikers Pea And Ham Soup
- Prepare the ham hock: Place the ham hock in a large stockpot or saucepan. Cover with cold water and bring to a boil. Once boiling, carefully discard the water. This step helps to remove any excess salt from the ham.
- Simmer the base: Return the ham hock to the pot. Add the soaked and drained split peas, chopped onions, carrots, celery, and bay leaves. Pour in 2 litres of fresh cold water or chicken stock, ensuring all ingredients are covered.
- Cook the soup: Bring the pot to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface. Cover with a lid and let it simmer for at least 2 to 2.5 hours, or until the ham is completely tender and falling off the bone.
- Shred the ham: Carefully lift the ham hock out of the soup. Once it’s cool enough to handle, remove the skin and any bones. Shred the meat using two forks and set it aside. Discard the bay leaves from the soup.
- Blend the soup: Use an immersion (stick) blender to blitz the soup directly in the pot until it reaches your desired consistency. For a smoother soup, you can blend it in batches in a countertop blender, being careful as the soup will be hot.
- Combine and season: Return the shredded ham to the blended soup. Stir in the chopped fresh parsley. Gently reheat the soup if needed. Taste and season with freshly ground black pepper. It may not need any salt, as the ham hock is already salty.
- Serve: Ladle the hot soup into bowls. Serve immediately with a swirl of cream or a sprinkle of extra parsley if desired.
Recipe Tips
- Soak the peas: Soaking the split peas overnight is crucial. It significantly reduces the cooking time and ensures they become soft and creamy.
- Don’t skip the initial boil: Boiling and discarding the first water for the ham hock is key to controlling the saltiness of the final soup.
- Low and slow is best: A long, gentle simmer is the secret to a tender ham hock and allows the flavors to meld together beautifully. Rushing this step will result in tougher meat.
- Taste before seasoning: Ham hocks are naturally salty. Always taste the soup after adding the shredded ham before you consider adding any extra salt.
What To Serve With Hairy Bikers Pea And Ham Soup
This rich and satisfying Pea and Ham Soup is a meal in itself. It’s perfectly accompanied by thick slices of crusty bread, a warm bread roll, or some cheese scones for dipping. A simple sandwich, like a classic cheese and pickle, also makes a great partner for a very hearty lunch. For a touch of freshness, a sprinkle of chopped chives or a dollop of sour cream on top works wonderfully.
How To Store Hairy Bikers Pea And Ham Soup Leftovers
- Refrigerate: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. The soup will thicken as it cools; you may need to add a splash of water or stock when reheating.
- Freeze: This soup freezes exceptionally well. Pour the cooled soup into freezer-safe containers or bags, leaving a little space at the top for expansion. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop.
Hairy Bikers Pea And Ham Soup Nutrition Facts
- Serving Size: 1 bowl (approx. 1/6 of the recipe)
- Calories: 450 kcal
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 950mg
- Total Carbohydrate: 40g
- Dietary Fiber: 15g
- Sugars: 8g
- Protein: 35g
Frequently Asked Questions
- Can I use frozen peas instead of dried split peas? This recipe is designed for dried split peas, which break down and create the classic thick texture. Frozen garden peas would create a much different, thinner soup with a brighter green color and flavor.
- What if I can’t find a smoked ham hock? You can use an unsmoked ham hock or a gammon joint instead. An unsmoked joint will give a milder flavor, so using a good quality chicken or vegetable stock for the liquid is recommended.
- My soup isn’t thickening. What can I do? If the soup seems too thin, you can let it simmer for a while longer with the lid off to allow some of the liquid to evaporate. Blending the soup thoroughly also helps to thicken it as it breaks down the peas and vegetables.
- Do I have to use an immersion blender? No, you can carefully transfer the soup in batches to a regular blender. Just be sure not to overfill it, and allow steam to escape through the lid’s vent to prevent pressure from building up.
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Hairy Bikers Pea And Ham Soup Recipe
Description
A classic Hairy Bikers Pea and Ham Soup recipe. This hearty, thick, and flavorful soup is made by simmering a meaty ham hock with split peas and vegetables until perfectly tender. It’s the ultimate comfort food in a bowl.
Ingredients
Instructions
- Prep the ham: Place the ham hock in a large pot, cover with water, and bring to a boil. Discard the water.
- Simmer the soup: Return the ham to the pot with the soaked peas, onions, carrots, celery, bay leaves, and 2 litres of fresh water or stock. Simmer for 2-2.5 hours until the meat is tender.
- Shred the meat: Remove the ham hock, let it cool slightly, then shred the meat, discarding the skin and bones.
- Blend: Remove the bay leaves and blend the soup with an immersion blender until smooth.
- Finish and serve: Return the shredded ham to the pot, stir in fresh parsley, and season with pepper. Serve hot.
