Hearty Split Pea Soup

One thing that I my mother always did with a wonderfully meaty bone left from a roasted ham was to make a delicious soup. In these days of austerity, it only makes sense to get as much bang as we can out of the money we spend on our food budget.   Mom’s hearty split pea was fabulous.  It was done French Canadian style with whole peas, not split, but I have been unable to find them over here in the UK and so I make do with yellow split peas.  Tastes the same, but just looks a bit different!

I had a mom who could make a delicious soup out of anything, and often did. We never ever minded having soup for supper. It was one of our most looked forward to meals.  She could have put an old boot in a pot and worked her magic and we would all have clambered around the table for a bowl full.  Ahhh  . . . good times!

*Hearty Split Pea Soup*
Serves 4 to 6
Printable Recipe 
 

This was always my favourite soup when I was growing up.  My mother always used whole dried peas, but I haven’t been able to find them over here.  I just use the split and it always tastes pretty good regardless.  It requires very little effort and more or less makes itself really.

1 ham hock, or leftover bone from a roasted ham (make sure there are lots of meaty bits still clinging to the bone)
1 medium onion, peeled and chopped
1 large carrot, peeled and sliced in half lengthwise and then cut in half again so that you have four pieces
1 large potato, peeled and cut into four large chunks
(my mom always said that the potato absorbed any excess salt from the ham)
1 bay leaf, broken in half
1 tsp of summer savoury (if you cannot find savoury, use a combination of marjoram and thyme)
freshly ground black pepper
8 cups of boiling water (2 pints)
2 cups split peas (I prefer the yellow ones myself, but you could also use green ones if you like) (400g)

Put all the ingredients into a large pot on top of the stove and bring to the boil.  Reduce the heat to a simmer and then skim off any scum that may float to the top, and discard. Partially cover and simmer for an hour and a half or so, until the peas are quite soft and the meat is falling off the bone.  

Remove the ham hock from the pot.  Discard the skin, any fat and the bone.  Cut the meat into large shinks and put it back into the pot.  Skim any fat off of the top of the soup that you can and discard.  Fish out the bay leaf and discard as well.  Taste and adjust seasoning as required, adding salt and pepper to taste.  I normally find it doesn’t need any salt, but a healthy grinding of black pepper goes down well.

Spoon the hot soup into heated bowls, trying to give each person a piece of potato, carrot and some meat.  Enjoy!!!

This soup is perfect for these cold and blustery Winter days!  I like it with crackers myself, but Todd enjoys his with a crusty roll.  Whatever you like, enjoy!  Bon Appetit!

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The English Kitchen
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