Welcome to Rose Cottage Recipes! This classic dish is one of my absolute kitchen favourites, beautifully prepared and tested right here on the scenic Flintshire and Denbighshire border. Perfect for sharing with family, friends, or keeping all to yourself!
Split-Pea & Ham Soup
⏱️Total Time: 2 hrs 30 min
👥Serves: upto 7 people
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Method
Rinse the split peas well in cold water.
Peel and roughly chop the carrots celery and onion(s).
Put the split peas, chopped vegetables, and ham and 3 pints of water or stock into a large pot and bring slowly to the boil.
You can use a vegetable, chicken or ham stock cube to provide a bit more flavour, but plain water is fine.
Simmer gently for about 90 minutes, or until the carrot is cooked but still firm.
Remove ham bone; remove the meat from the bone. Trim excess fat from ham; cut into 1/2-inch pieces.
Stir ham into soup. Heat to boiling; reduce heat.
Cover and simmer about 30 minutes or until soup is desired consistency.
Ingredients
500g Split peas
2 medium or one large onion
4-6 carrots
1 medium celery stalk, finely chopped
3 pints of water or stock
1 ham hock/shank/knuckle or 1 pound of bacon ribs cut into about four chunks
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