Split Pea Soup

Side · Canadian classic.

Ingredients

• 1kg Ham
• 200g (soaked overnight) Peas
• 2 chopped Onions
• 2 chopped Carrots
• 2 Bay Leaves
• 1 chopped Celery
• 300g Frozen Peas
• to serve Bread

Method

1. Bring to a boil — Put the gammon in a very large pan with 2 litres water and bring to the boil.
2. Heat the pan — Remove from the heat and drain off the water – this helps to get rid of some of the saltiness.
3. Bring to a boil — Recover with 2 litres cold water and bring to the boil again.
4. Bring to a boil — Put everything but the frozen peas into the pan and bring to the boil.
5. Simmer — Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at.
6. Continue cooking — As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid.
7. Continue cooking — When the ham is tender enough to pull into shreds, it is ready.
8. Continue cooking — Lift out the ham, peel off and discard the skin.
9. Continue cooking — While it is still hot (wear a clean pair of rubber gloves), shred the meat.
10. Stir — Remove bay from the soup and stir in the frozen peas.
11. Simmer — Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
12. Serve — When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead.

More Canada recipes

• BeaverTails
• Breakfast Potatoes
• Canadian Butter Tarts
• Classic Tourtière
• Date squares
• Figgy Duff