Pea and ham soup

Pea and ham soup


Create an old-fashioned classic with this creamy pea and ham soup.

The ingredient of Pea and ham soup

  1. 1 medium (about 600g) ham hock
  2. 1 1/2 cups (300g) dried green split peas, rinsed, drained
  3. 1 leek, pale section only, thinly sliced
  4. 1 carrot, peeled, finely chopped
  5. 2 celery sticks, finely chopped
  6. 2 garlic cloves, crushed
  7. 4 cups (1 litre) Massel chicken style liquid stock
  8. 1 cup (120g) frozen peas
  9. 1/2 cup (125ml) thickened cream
  10. Flat-leaf parsley leaves, to serve

The instruction how to make Pea and ham soup

  1. Place the ham hock, split peas, leek, carrot, celery and garlic in a slow cooker. Pour over the stock and 2 cups (500ml) cold water. Cook on high for 6 hours (or low for 8 hours), or until the peas are tender. Use tongs to transfer the ham hock to a large heatproof bowl.
  2. Add the frozen peas to the slow cooker and cook for 15 mins or until heated through and tender.
  3. Meanwhile, remove any meat from the ham bone. Discard bone and rind. Coarsely chop the ham.
  4. Transfer half the pea mixture to a blender and blend until smooth. Return to the slow cooker with half the ham and half the cream and stir to combine.
  5. Ladle the soup among serving bowls. Drizzle with remaining cream and top with remaining ham. Sprinkle with parsley leaves and serve immediately.

Nutritions of Pea and ham soup

calories: 358.5 calories
calories: 13 grams fat
calories: 6 grams saturated fat
calories: 30 grams carbohydrates
calories: 27 grams protein
calories: NutritionInformation

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