Pea and Ham Soup with Chilli and Cumin
Description
A comforting, heartwarming bowl of Spiced Ham and Pea Soup, infused with a delicate touch of mild spices like cumin and green chilli. This soup combines the rustic flavors of a ham knuckle or cured ham hock with a hearty base of green split peas. Slowly simmered with fragrant vegetables, this dish is perfect for warming up on chilly days. The recipe is mild in spice and perfect for those seeking a wheat-free meal option.
Prep Time
12 hours (includes soaking time for ham hock)
Cook Time
5 hours
Serves
4 servings
Dietary Information
- Wheat-Free
Ingredients
| Ingredient | Quantity |
|---|---|
| Ham knuckle, or cured ham hock | 1 |
| Celery stick, roughly chopped | 1 |
| Onion, roughly chopped | 1 |
| Carrot, roughly chopped | 1 |
| Bay leaf | 2 |
| Butter | 1 tbsp |
| Cumin seeds | 1 tsp |
| Green chilli, finely chopped | 1 |
| Garlic cloves, finely chopped | 2 |
| Green split peas | 250g |
| Frozen green peas | Handful |
| Freshly ground black pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 30g |
| Fat | 12g |
| Saturated Fat | 4g |
| Carbohydrates | 35g |
| Fiber | 10g |
| Sodium | 700mg |
Instructions
-
Soak the Ham Hock:
Begin by soaking the ham knuckle or ham hock in cold water overnight (approximately 12 hours). This step helps to remove excess salt from the ham. After soaking, discard the water. -
Boil the Ham Hock:
Place the ham hock into a large, deep pan. Cover it completely with fresh cold water, ensuring the ham is fully submerged. Bring the water to a boil, then lower the heat and allow it to gently simmer. As it simmers, skim any foam or impurities that rise to the surface. -
Add Vegetables and Bay Leaf:
After skimming, add the chopped celery stick, onion, carrot, and one bay leaf into the pan with the simmering ham hock. Continue to cook on low heat for 2 hours and 30 minutes. As the ham simmers, ensure that the water level is maintained by topping it up with more water if necessary. -
Prepare the Stock:
Once the ham has been cooked, carefully remove it from the pan and allow it to cool slightly. Strain the cooking liquid through a fine sieve, and reserve 2 liters of the liquid to use as stock for the soup. You can freeze any leftover stock for future use. -
Finely Chop Vegetables:
Finely chop another onion and celery stick. If you prefer a smoother texture, use a blender to achieve a finer consistency. -
Prepare the Soup Base:
In a large pan, melt the butter over medium heat. Add 1 teaspoon of cumin seeds and toast them until they become fragrant, being careful not to burn them. -
Sweat the Vegetables:
Add the finely chopped celery and onion to the pan with the cumin seeds. Sweat the vegetables for 4–5 minutes until they become soft but without allowing them to brown. -
Add Garlic and Chilli:
Stir in the finely chopped garlic and green chilli. Cook for an additional minute, stirring frequently to prevent the garlic from coloring. -
Add the Split Peas:
Add the green split peas to the pan and stir them through the vegetables for another 2–3 minutes to allow the peas to absorb the flavors. -
Add Ham Stock and Season:
Pour in the reserved ham stock, and add the second bay leaf along with a generous twist of freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and simmer gently for 2 hours and 30 minutes, stirring occasionally to prevent sticking. -
Incorporate Frozen Peas:
Halfway through the cooking time, add a handful of frozen green peas to the soup. These will add a pop of freshness and sweetness to the finished dish. -
Blend the Soup:
Once the peas are fully cooked and tender, use a hand blender to blitz the soup until smooth. If you prefer a chunkier texture, you can leave some peas whole. -
Shred and Add the Ham:
Once the ham has cooled, shred the meat into bite-sized pieces. Stir most of the shredded ham into the soup, reserving a small amount to sprinkle on top when serving. -
Serve and Garnish:
Ladle the soup into bowls and garnish with the reserved shredded ham. A twist of black pepper or a sprinkle of fresh herbs like parsley or chives would make a great finishing touch.
Chef’s Tips:
- Stock Options: If you’re short on time or prefer not to make your own ham stock, you can substitute with store-bought stock, although homemade will deliver the best flavor.
- Make Ahead: This soup freezes exceptionally well. Store it in an airtight container and freeze for up to 3 months. Simply reheat when you’re ready to enjoy.
- Optional Garnish: Serve the soup with a drizzle of sour cream or a dash of hot sauce for those who like an extra kick of heat.
Enjoy this delightful Pea and Ham Soup with Chilli and Cumin, where the subtle warmth of cumin and chilli elevates the classic combination of ham and peas into a comforting, wholesome dish!
