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London Particular Recipe

British · Soup · 60 min total

A classic British pea and ham soup, thick and comforting, perfect for a cold day.

Ingredients

• 2 tbsp unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 lb dried green split peas, rinsed
• 8 cups chicken or vegetable broth
• 1 ham hock or 1 cup diced cooked ham
• 1 bay leaf
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add split peas, broth, ham hock (if using), bay leaf, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes, or until peas are tender and falling apart.
3. Remove ham hock (if used). When cool enough to handle, shred meat from bone, discarding bone and fat. Return meat to pot. (If using diced ham, add it now.)
4. Discard bay leaf. Using an immersion blender, puree soup until smooth. Alternatively, blend in batches in a blender (be careful with hot liquid).
5. Stir in cream if desired. Season with salt and pepper to taste. Reheat gently if needed.
6. Ladle into bowls and garnish with chopped parsley.

Tips

• For a vegetarian version, omit ham and use vegetable broth; add a smoked salt or liquid smoke for depth.
• Leftovers thicken upon cooling; thin with a little broth or water when reheating.
• Serve with crusty bread or croutons.

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