Thick Pea & Ham Soup

Economical and tasty, this winter warmer can easily be made in advance, ready to serve with hunks of fresh bread.

Category:  Starters & Salads  - 


For 6 people


  • 100 g lardons or diced streaky bacon
  • 1 onion, chopped
  • 2 carrots, peeled, halved and sliced into half moons
  • 400 g dried split peas
  • hot chicken stock
  • and freshly ground black pepper

Thick Pea & Ham Soup Directions

  2. 1. Gently sauté the lardons in a heavy based saucepan, adding the onion and carrot to the pan. Continue to cook for a further few minutes until the onion is soft and translucent, the carrot is beginning to soften.
  4. 2. Pour in the hot stock and split peas. Bring to a boil then reduce the heat to a simmer and cook according to the manufacturer's instructions - about 45 minutes or until the split peas are soft.
  6. 3. Cool a little before either using a hand blender directly in the saucepan or by tipping the soup into the goblet of a blender. Whiz until smooth and season to taste.
  8. Serve piping hot garnished with a drizzle of olive oil and a pinch of chopped fresh herbs.

  10. This produces a hearty, thick soup so do thin with a little extra water or stock if you prefer a lighter soup.