Pea and ham soup

by Ed Halmagyi


  • 1 ham hock
  • 1L chicken stock
  • 3L water
  • 2 brown onions, finely diced
  • 3 sticks celery, finely diced
  • 6 coves garlic, minced
  • 2 Tbsp extra virgin olive oil
  • 130g yellow split peas
  • 2 cups green peas
  • salt flakes and freshly-milled black pepper


1 Combine the ham hock, stock and water in a large lidded saucepan and set over a moderate heat. Cook for 1 hour, until the ham is tender, then set aside.
2 Sauté the onions, celery and garlic in olive oil in a second saucepan for 5 minutes, until softened, then ad the strained ham cooking liquid and split peas. Cook for 45 minutes, until tender, then shred the ham and return to the saucepan.
3 Add the green peas and cook fro 4 minutes, until tender, then season with salt and pepper and serve.

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