Pea and ham soup

This afternoon I made pea and ham soup from Stephanie Alexander‘s book. It tasted fine but was a little salty. The recipe calls for 3 litres of water. I could only get about 2.5 litres into my pot. It didn’t add any salt so I assume all the salt came from the ham hock. I didn’t make the sippets, I’ve had enough fat today.

Pea and ham soup [Stephanie Alexander]


2 cups of split peas
1 large onion that has been diced
2 carrots that have been peeled and diced
1 small ham hock
3 litres of cold water
3 cloves of garlic that have been peeled
1 bay leaf
1 generous sprig of thyme
freshly ground black pepper


Place all the ingredients into a large pot and bring slowly to the simmering point. Set the lid of the pot slightly ajar and simmer for 90 minutes until the peas are quite tender. Remove the hock. Pull the meat from the hock and dice the meat. Discard the skin. PurŽe the soup with a food processor. Adjust the seasoning. Add the diced meat.

Reheat and serve with sippets—small cubes of bread fried crisp in olive oil.
The complete book of ingredients and recipes for the Australian kitchen.


6 thoughts on “Pea and ham soup

  1. The pea soup sounds like it must have been good. One thing that helps with the saltiness of the hock is to parboil it for a few minutes before adding to your recipe.

  2. YUM! I love pea and ham soup. Not much of an excuse to cook it in Darwin though.

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