London Particular Soup Pea Ham Soup
London Particular Soup, a rich and hearty pea and ham soup, is the ultimate comfort food with a touch of timeless British charm. Featuring tender, slow-simmered dried split peas paired with the smoky, savory goodness of a ham hock, this recipe delivers a velvety texture and deep, satisfying flavor. Infused with aromatic thyme, bay leaves, and a medley of sautéed vegetables, every spoonful is a warming embrace perfect for chilly evenings. This classic soup is easy to customize—blend it smooth or leave it rustic—and is finished with shredded ham for added heartiness. Garnish with fresh parsley and serve alongside crusty bread for a wholesome, soul-soothing meal that embodies cozy, homestyle cooking at its finest. Perfect for meal prep or family dinners, this dish ticks all the boxes for comfort, flavor, and ease.
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Recipe Information
Ingredients
- 300 grams Dried split peas
- 1 Ham hock (or smoked ham shank)
- 30 grams Unsalted butter
- 1 medium Onion, diced
- 1 medium Carrot, diced
- 2 Celery stalk, diced
- 2 Garlic cloves, minced
- 2 Bay leaves
- 2 Fresh thyme sprigs
- 1.5 liters Vegetable or chicken stock
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped parsley (for garnish)
- optional Crusty bread (to serve)
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set aside.
In a large, heavy-bottomed pot, melt the butter over medium heat. Add the diced onion, carrot, celery, and garlic, and saute for 5-7 minutes until softened and fragrant.
Add the rinsed split peas to the pot, along with the bay leaves, thyme sprigs, and ham hock.
Pour in the stock, ensuring the ingredients are fully submerged. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 90-120 minutes. Stir occasionally to prevent sticking.
After cooking, remove the ham hock and set it aside to cool slightly. Discard the bay leaves and thyme sprigs.
Using an immersion blender, blend the soup to your desired consistency. (You can make it completely smooth or leave some texture for a rustic feel.)
Shred the ham from the hock, discarding any fat or bone. Stir the shredded ham back into the soup.
Season the soup with salt and black pepper to taste. Simmer for an additional 5-10 minutes to allow the flavors to meld.
Ladle the soup into bowls, garnish with chopped parsley, and serve with crusty bread if desired.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2307 mg | 100% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 785 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
