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EasySoups & BrothsmeatCC0 1.0 Universal
Classic British Pea and Ham Soup (London Particular with Smoked Ham Hock)
Historic London heritage soup nicknamed 'London Particular': yellow or green split peas slow-simmered with a smoked ham hock, carrots, and onions into a thick, velvety restorative winter soup.
Prep
15 min
Cook
120 min
Total
135 min
Ingredients
servings
6
- Large bone-in smoked ham hock1100 g
- Dried green or yellow split peas, rinsed400 g
- Carrots, diced2 pc
- Large yellow onion, chopped1 pc
- Celery stalks, diced2 stalk
- Bay leaves2 pc
- Fresh thyme sprigs3 pc
- Fresh cold water2200 ml
- Freshly cracked black pepper1 tsp
Preparation Steps
1
Cover smoked ham hock with 2.2L cold water. Bring to a simmer, skimming foam, and cook gently for 60 mins to create rich smoked broth.
60 min timer
2
Add split peas, carrots, onion, celery, bay leaves, and thyme. Simmer 60 mins until split peas break down into a thick purƩe and meat pulls away from bone.
60 min timer
3
Remove hock, discard bones and skin, and shred meat into bite-sized pieces. Mash soup roughly with a potato masher, return shredded ham, season with pepper, and serve hot.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
420
Protein
36g
Carbohydrates
38g
Fat
14g
Allergens
Celery
*estimated values per serving
Provenance & Public Domain Audit
Source: British & European Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & British Traditional Cookery Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
