Ingredients Jump to Instructions ↓

  1. Send us your tips > 300g (10oz) dried yellow split peas 1 litre (1 3/4 pints) chicken or vegetable stock, or water 2 onions, peeled and quartered 2 carrots, peeled and cut into big chunks 2 celery sticks, chopped 2 bay leaves and a few sprigs of fresh thyme 500g (1lb) joint of smoked gammon Salt and freshly ground black pepper Chopped parsley, to garnish

Instructions Jump to Ingredients ↑

  1. Rinse the peas thoroughly and put them in a large bowl. Cover with cold water and set aside, covered, overnight. Drain peas and put in a big stockpot Pour in stock, or water, bring to the boil and boil for 10 minutes Add the onion, carrot, celery, herbs and gammon Bring back to the boil, skim off any scum, then reduce the heat to very low Cover and simmer for 1½ hours. Take out the gammon. Set aside to cool a little Remove the bay leaves and sprigs of thyme. Blend the peas, vegetables and stock in a food processor until smooth Put back into the pan and heat through for serving, adjusting the consistency and checking for seasoning. Remove the skin and fat from the gammon and shred the meat (you should have about 350g/12oz) into small pieces. Serve the hot soup with chunks of meat added, and garnish with parsley


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