World wide   inSite web

  Restaurant Name  
Soup Appetizers Egg & cheese Fish & shell fish Poultry & game Meat Vegetables More ...
French Pea Soup
Creamy Carrot & Orange Soup
Roasted Tomato & Garlic Soup
Tasty Mushroom Soup
Asparagus Soup
French Onion Soup
Vegetable Minestrone
Watercress Soup
Curried Parsnip Soup
Winter Vegetable Soup
Tomato Soup
Split Pea & Ham Soup
Mulligatawny Soup
Spiced Autumn Soup
Blue Cheese & Onion Soup
Clam Chowder
Rich Fish Soup
Lobster Bisque
Croutes & Croutons
Cuban Corn & Seafood Soup
Quick Shrimp Gumbo
Winter Squash Soup
Goulash Soup
Lentile & Bacon Soup
Game Soup
Chicken Noodle Soup
Hot & Sour Soup
Chinese Crab & Corn Soup
Thai Spiced Soup
Tzatziki Soup
Blueberry & Red Wine Soup
Chilled Curried Apple & Mint Soup
Chilled Strawberry Soup

Split Pea & Ham Soup

Split Pea & Ham Soup
Serves 6 - 8
  • 1 lb (500 g) green split peas
  • 1 lb (500 g) ham hock
  • 10 cups (2.5 liters) water
  • 1 large onion, finely chopped
  • 4 celery stalks, finely chopped
  • 3 potatoes, diced
  • 3 leeks, trimmed and sliced
  • 3 tbsp chopped parsley (optional)
  • salt and black pepper


  1. Put the green split peas and the ham hock into 2 separate large bowls and cover with cold water. Leave to soak overnight.
  2. Drain the split peas and ham hock, then put them into a large saucepan with the measured water. Bring to a boil, then simmer, uncovered, for about 1 hour.
  3. Add the onion, celery, potatoes, and leeks to the pan, cover, and simmer gently for 2'/2 hours, until the ham is tender and the peas are cooked. Add more water, if needed, during cooking.
  4. Skim the surface if necessary. Remove the ham hock from the saucepan and let it cool slightly. Pull the meat away from the bone, discarding any skin and fat
  5. Coarsely chop the meat and return it to the saucepan. Add the parsley, if using, and salt and pepper to taste. Heat the soup gently to warm through, then serve immediately.
Split Pea & Ham Soup


Add 1/4 cup (60 g) sliced chorizo sausage when returning the cooked meat to the pan.