Pea Soup Floater
Comfort meets tradition with this Australian classic, the Pea Soup Floater—a rich and satisfying dish that combines velvety split pea soup with the indulgent twist of a warm, flaky meat pie floating on top. Slow-simmered with a smoky ham hock, aromatic vegetables, and fragrant thyme, this hearty soup is pure comfort in every spoonful. The addition of a golden meat pie atop each bowl elevates the experience, turning a simple soup into a show-stopping meal perfect for chilly evenings. With its rustic flavors and unique presentation, this recipe is not just a dish—it's an unforgettable culinary experience. Perfect for sharing, the Pea Soup Floater is a must-try fusion of flavor-packed soup and a comforting savory pie.
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Recipe Information
Ingredients
- 500 grams Dried green split peas
- 1.5 liters Chicken stock
- 500 milliliters Water
- 1 large Onion, finely chopped
- 1 large Carrot, diced
- 2 pieces Celery stalks, diced
- 2 pieces Garlic cloves, minced
- 1 piece Smoked ham hock
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Meat pies (small, individual-sized)
Instructions
Rinse the dried split peas under cold water until the water runs clear. Set aside.
In a large pot, combine the chicken stock and water. Bring to a simmer over medium heat.
Add the rinsed split peas, ham hock, onion, carrot, celery, garlic, bay leaves, and thyme to the pot. Stir to combine.
Cover the pot and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the peas are completely tender and the soup has thickened.
Remove the ham hock and bay leaves from the pot. Shred the meat from the ham hock, discard the bone, and return the shredded meat to the soup.
Season the soup with salt and pepper to taste. Use an immersion blender to slightly puree the soup for a smoother texture (leave some chunks if desired). Keep warm on low heat.
While the soup is finishing, heat the meat pies by baking them in an oven according to the package instructions or until golden brown and heated through.
To serve, ladle the hot pea soup into bowls and carefully place a warm meat pie on top of each bowl. Serve immediately for a hearty and comforting meal.
Nutrition Facts
Calories |
5362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 9673 mg | 421% | |
| Total Carbohydrate | 526.8 g | 192% | |
| Dietary Fiber | 143.9 g | 514% | |
| Total Sugars | 67.4 g | ||
| Protein | 357.8 g | 716% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 52.2 mg | 290% | |
| Potassium | 8042 mg | 171% | |
*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.
