Split Pea Soup

Hearty Canadian-style split pea soup with tender ham and vegetables, silky blended peas and a scattering of shredded ham — comforting with crusty bread.

Ingredients

main

1000 g ham (gammon)
200 g split peas (soaked overnight)
2 pcs onion, chopped
2 pcs carrot, chopped
2 pcs bay leaves
1 pcs celery, chopped
300 g frozen peas
bread, to serve

Directions

Place ham in a very large pan with 2.0 liters water and bring to the boil.
Remove from heat and drain off the water to reduce saltiness.
Recover ham with 2.0 liters cold water and bring to the boil again.
Add soaked split peas, chopped onions, chopped carrots, chopped celery and bay leaves (do not add frozen peas) and bring to the boil.
Reduce heat to a simmer and cook 1.5–2.5 hours, topping up water as needed to maintain the original level; halve ham if needed to keep submerged.
When ham is tender enough to shred, lift out ham and discard skin; while hot shred the meat.
Remove bay leaves from the soup and stir in frozen peas; simmer 1 minute then blend soup until smooth, adding a splash of water if too thick.
Return blended soup to the pan to heat through if cooled or if making ahead.
Mix most of the shredded ham into the hot soup, reserving some to scatter on top when serving; serve with crusty bread and butter.