Split Pea & Ham Soup
Recipes · Lunch · Recipe, Typed Supps
Thick enough that the spoon stands up in it, which is the traditional test and a fair one.
Allergens and patterns
Contains celery. Fits: Gluten-free.
Ingredients
- 2 cups, uncooked (400g) Split Peas — No soaking needed, and they break down completely into their own thickener — this soup needs no cream and no flour.
- diced, or a hock (200g) Ham — A hock is better if you can get one: it seasons the whole pot as it simmers and then shreds into it.
- 2, diced (150g) Carrots — Sweetness against something very savoury and very starchy.
- 1 large, diced (150g) Onion — Softened first, as always, before the liquid goes anywhere near the pot.
- 2 sticks (100g) Celery — The savoury backbone. In a soup with four ingredients it does more than it looks like it should.
- a few sprigs (3g) Thyme — In whole, sprigs and all, and fished out at the end.
Nutrition per serving
- Calories: 175.5 kcal
- Protein: 16.2g
- Carbohydrate: 15.8g
- of which sugars: 8.4g
- Fat: 1.7g
- of which saturated: 0.5g
- Fibre: 12g
- Sodium: 683.2mg
Method
- Soften the onion, carrot and celery for ten minutes.
- Add the split peas, ham, thyme and about 1.5 litres of water.
- Simmer 50–60 minutes, stirring occasionally — it catches on the bottom easily once it thickens.
- Pull out the thyme, shred the ham back in, and season. It thickens further as it cools.
Nutrients it supplies
More in Lunch