Lunch · 75 min · british

London Particular — Pea and Ham Soup

Dried split peas does the heavy lifting here, with smoked ham hock rounding it out. A British lunch that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Dried split peas
• 1 Smoked ham hock
• 2 Carrots
• 1 Yellow onion
• 2 stalks Celery
• 6 cups Chicken broth
• 2 Bay leaves
• 0.25 cup Fresh mint

Steps

1. Simmer the peas, ham hock, and bay in the broth for 40 minutes, skimming foam. The soup is named for the thick pea-souper fogs of Victorian London — it should be equally thick.
2. Add the diced carrots, onion, and celery and simmer 25 minutes more until the peas collapse into a velvety base.
3. Lift out the hock, shred the meat, and return it. Discard the bone and bay.
4. Blend half the soup and stir it back for a thick-but-rustic texture. Season boldly.
5. Serve with a shower of chopped mint, which lifts the smoky richness. Crusty bread alongside is essential.

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