CanadianSide dish
Split Pea Soup
This split pea soup starts with a substantial piece of ham, simmered until it's falling-apart tender. The initial boil and drain helps temper the saltiness, leaving you with a rich broth for the peas and vegetables. After a long, gentle simmer, the soup gets blended until smooth, then finished with shredded ham and a handful of bright green frozen peas. Serve it with plenty of crusty bread for dipping.
Method
3 steps · 20 min total
- 01
Boil and Simmer Ham
Place the gammon in a very large pan with 2 litres water and bring it to a boil. Remove the pan from the heat and drain off the water; this helps to get rid of some of the saltiness from the ham.
Refill the pan with another 2 litres cold water and bring it to a boil again. Add all the remaining ingredients, except for the frozen peas, to the pan. Once it's boiling, reduce the heat to a simmer and cook for 1½-2½ hours. You'll want to top up the water as needed to keep it at roughly the same level it started. As the ham softens, you can cut it in half to ensure it stays fully submerged. The ham is ready when it's tender enough to pull into shreds.
