Try this delicious soup as a starter for your dinner party or simply as a tasty lunch treat.


  • 1 large smoked ham hock

  • 250g split peas, soaked over night in water

  • 1 whole onion, peeled and studded with 2 cloves

  • 2 celery sticks, roughly chopped

  • 1.5 litres (6 cups) vegetable stock or water

  • 1 bouquet garni (1 bay leaf, 4 sprigs thyme, 3 sprigs parsley)

  • 120ml cream

  • 1 cup frozen peas + extra for garnish (defrosted)

  • Mint leaves to garnish


  • 1.

    In a large pot add the drained split peas, onion, celery, stock/water, ham hock and bouquet garni. Bring to the boil and skim off any scum that rises to the surface. Turn down to a gentle simmer for 1½ hours. Once thick and soupy remove the bacon bone, add the cup of peas and cook for a further 10 minutes.

  • 2.

    Discard cloves from the cooked onion and place back in the pot with the cream. Puree the soup with a stick blender.

  • 3.

    Remove the meat off the bone and shred. Place back into the soup.

  • 4.

    Ladle into bowls and finally garnish with the extra peas and fresh mint leaves.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 232kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 18g
  • Carbohydrate 17g
  • Sugar 2g
  • Sodium 499mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Time: 1 hour

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