Split Pea Soup with Ham and Celeriac is a famous English farmhouse dish that dates back to the Middle Ages. Water is the only liquid added, as the ham makes its own stock while cooking. The meat may be soaked overnight in cold water and a little milk to help draw out the salt. Substitute celery for the celeriac if you wish.
Split Pea Soup with Ham and Celeriac

Split Pea Soup with Ham and Celeriac
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups and Stews
Cuisine: British
Serves: 8 servings
Ingredients
  • 1 smoked ham knuckle
  • 1 pound (450 g) yellow or green split peas
  • 1 medium onion
  • 1 large carrot
  • 8 ounces (225 g) celeriac
  • few sprigs fresh thyme
  • 1 bay leaf
  • freshly ground black pepper
Instructions
  1. Wash the split peas thoroughly in a sieve or colander to remove any dust and grit. Finely chop the onion, and finely dice the carrot and celeriac.
  2. Drain the ham, if soaked, and place in a large saucepan with 3 pints (1.7 litres) of water and all the ingredients except the pepper.
  3. Bring to the boil, reduce the heat, then cover and simmer for about 2 hours. Stir frequently and add extra water if necessary. Alternatively, cook the ham for 1 hour in a pressure cooker.
  4. Stick a skewer into the ham to check if it is tender. Cook for a further 30 minutes if required.
  5. Remove the ham from the saucepan. Allow the soup to cool and the fat to rise to the surface. Discard the fat.
  6. If you are adding the ham back to the soup, discard all the fat and bones and chop the meat finely, or shred by sticking a fork in the ham and tearing it with another fork.
  7. Season with pepper to taste, reheat gently and serve.
Notes
This soup can be made and frozen for future use. Leftovers can be individually portioned and frozen for perfect lunch soups.
Nutrition Information
Calories: 225

 

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.