Gordon Ramsay’s pea and ham soup is thick, smoky and deeply savoury, made with a whole smoked ham hock simmered for three hours until the meat falls off the bone. The split peas cook directly in that ham stock, which is what gives this soup its rich flavour and silky body.
This is Ramsay’s London Particular from Great British Pub Food. He says most versions use unsmoked gammon, but he prefers a smoked ham hock because it gives the soup “an intense and smoky base flavour.” The name comes from the thick London fogs during the industrial revolution, which people called pea soupers.
The technique that makes this different is the two-stage cook. You build the stock first by simmering the hock with vegetables for three hours, then strain it and cook the split peas in that stock for another two hours. The peas absorb all the smokiness as they break down, so every spoonful tastes of ham without needing to add anything else.
Gordon Ramsay’s Pea and Ham Soup
Course: Soup, Main4-6
15
minutes5
hours420
kcal315
minutesEasy
Gordon Ramsay’s London Particular from Great British Pub Food. A smoked ham hock simmered for three hours to build the stock, then split peas cooked in that stock until silky smooth. Topped with shredded ham and buttery croutons. About £7.35 to make, serves 4 to 6.
Ingredients
1kg (2.2 lb) smoked ham hock, soaked in cold water overnight
1 large onion, peeled and halved
1 large carrot, peeled and cut into 3 pieces
1 celery stick, trimmed and cut into 3 pieces
1 tsp white peppercorns
1 bouquet garni (1 bay leaf, few thyme and parsley sprigs tied together)
1.5-2L (6-8 cups) water
300g (10.5 oz) dried split green peas, soaked overnight
Sea salt and black pepper
Flat-leaf parsley leaves, to garnish
- For the Croutons:
1 day-old thin French stick, cut into bite-sized pieces
4 tbsp olive oil
30g (1 oz) butter
Directions
- Build the stock: Drain and rinse the ham hock. Put it in a large pan with the onion, carrot, celery, peppercorns and bouquet garni. Cover with water, bring to a simmer and skim off any scum. Simmer gently for 2.5 to 3 hours, topping up with boiling water as needed, until the ham is tender and falls off the bone.
- Prepare the ham: Lift the hock out and let it cool slightly. Shred the meat into pieces and discard the bone. Strain the stock through a sieve back into the pan.
- Cook the peas: Drain the soaked split peas and add them to the strained ham stock. Simmer for 1.5 to 2 hours, stirring now and then, until the peas are completely soft and falling apart.
- Blend smooth: Blitz with a stick blender until smooth. If the soup is too thick, add a splash of boiling water. If too thin, simmer uncovered until it reduces. Season with salt and pepper.
- Make the croutons: Heat the olive oil and butter in a frying pan. When the butter foams, add the bread pieces and toss for about 3 minutes until golden brown and crisp. Drain on kitchen paper.
- Serve: Stir the shredded ham back into the soup and warm through. Ladle into warm bowls, scatter croutons and parsley leaves on top.
FAQs
Why soak the ham hock and peas overnight?
The ham hock needs soaking to draw out excess salt. Skip this and the soup will be too salty to eat. The split peas need soaking so they cook evenly, otherwise you get some that are mushy and some that are still hard. Both go into cold water the night before, which takes 30 seconds of effort.
Why cook the peas in the ham stock?
This is the whole point of the recipe. The split peas absorb the smoky ham flavour as they break down over two hours. If you cook them in plain water or vegetable stock, they’ll taste of nothing. Ramsay builds the stock first, removes the ham, then uses that stock as the cooking liquid for the peas.
Where do I buy a smoked ham hock?
Ask at the Tesco or Sainsbury’s meat counter. They’re usually about £4 to £5 for a 1kg hock. Most supermarkets stock them but they’re not always on the shelf, so you might need to ask. A good butcher will have them too, often cheaper.
How much does this soup cost to make?
About £7.35 for 4 to 6 bowls. The ham hock is the main cost at around £4.50. Split peas are about £1.20 for 500g, and the veg, bread and butter fill in the rest. That’s a lot of food for the money because the ham feeds you twice: once in the stock and again as the shredded meat stirred back in.
It pairs well with mushroom risotto as a starter, or serve it as a main with potato salad on the side.
Does pea and ham soup freeze well?
Really well. It’s one of the best soups for batch cooking because the split peas and ham actually improve after freezing and reheating. Freeze in portions for up to three months. It thickens a lot in the fridge, so add a splash of boiling water when you reheat and stir it back to the right consistency.
