Gordon Ramsay Pea And Ham Soup Recipe

Gordon Ramsay Pea and Ham Soup is a masterclass in elevating a humble British classic into a restaurant-quality dish. It is made with a base of dried green split peas and a whole smoked ham hock, which provides the stock, the meat, and an incredible depth of smoky flavor. Unlike quick soups that rely on stock cubes, this recipe builds its character by simmering the bone for hours. The result is a velvety, thick, and deeply savory soup studded with tender chunks of pink ham, often finished with a touch of fresh mint or cream to lift the heaviness. It is the ultimate winter warmer.

Try More Soups Recipes:

• Gordon Ramsay Fish Chowder
• Gordon Ramsay’s Vegetable Soup
• Gordon Ramsay’s Leek and Potato Soup Recipe

Why You Will Love This Pea And Ham Soup Recipe:

• The Stock: By boiling the ham hock yourself, you create a gelatinous, rich stock that gives the soup a luxurious mouthfeel that water or boxed stock cannot match.
• Texture: The split peas break down naturally to thicken the soup, so there’s no need for flour or cornstarch.
• Budget Friendly: Ham hocks and dried peas are inexpensive ingredients that yield a massive pot of food.
• Smoky & Sweet: The natural sweetness of the peas pairs perfectly with the salty, smoky punch of the ham.

Gordon Ramsay Pea And Ham Soup Ingredients

• 1 large smoked ham hock (approx. 1kg – 1.2kg)
• 500g dried green split peas (soaked overnight in cold water)
• 1 large onion, peeled and roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 sticks of celery, roughly chopped
• 2 bay leaves
• 1 bunch fresh thyme (tied with string)
• 2.5 liters water (or enough to cover the hock)
• 1 tbsp olive oil
• Freshly ground black pepper (salt is likely unnecessary)
• Optional Garnish: Fresh mint, crème fraîche, or heavy cream.

How To Make Gordon Ramsay Pea And Ham Soup

1. Soak the peas: Place the dried split peas in a large bowl and cover with plenty of cold water. Leave them to soak for at least 8 hours or overnight. Drain and rinse well before cooking.
2. Blanch the hock: Place the ham hock in a large soup pot and cover with cold water. Bring to a boil for 2–3 minutes, then drain and discard this water. (This removes the impurities and excess saltiness).
3. Start the base: Rinse the pot and place it back on the stove. Add the blanched ham hock, 2.5 liters of fresh water, bay leaves, and thyme. Bring to a boil, skim off any white foam (scum) that rises to the surface, then reduce heat to low. Cover and simmer gently for 1 hour.
4. Add vegetables & peas: After the hour, add the drained split peas, chopped onion, carrots, and celery to the pot. Stir well.
5. Simmer: Bring back to a simmer. Cover and cook for another 1.5 to 2 hours. Stir occasionally to ensure the peas don’t stick to the bottom. The soup is ready when the peas have completely broken down into a mush and the meat is falling off the ham bone.
6. Process the meat: Carefully remove the ham hock from the pot and set it on a board to cool slightly. Remove the bay leaves and thyme stalks from the soup.
7. Blend (Optional): For a smooth “Gordon” finish, use an immersion blender to blitz the soup base until smooth (or leave it chunky if you prefer a rustic texture). If it is too thick, add a splash of water or stock.
8. Finish: Shred the meat from the ham hock, discarding the thick skin, excess fat, and bone. Stir the shredded meat back into the soup.
9. Serve: Ladle into hot bowls. Garnish with a swirl of cream or crème fraîche and a scattering of fresh chopped mint to cut through the saltiness.

Recipe Tips

• Soaking is Key: While some package instructions say you don’t have to soak split peas, doing so ensures they cook evenly and gives a smoother texture.
• Salt Warning: Do not add salt at the beginning! Ham hocks are incredibly salty. Taste the soup only at the very end—you likely won’t need to add any salt at all.
• Vibrant Color: Green split peas can sometimes turn a dull army-green color. To brighten it up, Gordon sometimes blends in a handful of fresh frozen peas or fresh spinach right at the end of cooking for a pop of bright emerald color.
• Skim the Fat: Ham hocks release fat. If you see an oily layer on top of the soup, skim it off with a ladle before serving for a cleaner taste.

What To Serve With Pea And Ham Soup?

• Crusty Bread: A thick slice of sourdough or a warm baguette is essential for dipping.
• Mustard: A teaspoon of English mustard stirred into the bowl adds a sharp kick that compliments the ham.
• Poached Egg: For a brunch twist, float a poached egg on top.

How To Store Leftovers Pea And Ham Soup?

• Refrigerate: Store in an airtight container for up to 4 days.
• Thickening Alert: This soup solidifies into a “pudding” texture when cold. This is normal.
• Freeze: It freezes excellently for up to 3 months.

How To Reheat Leftovers Pea And Ham Soup?

Texture Note: If the soup looks separated or grainy, whisk it vigorously once hot to emulsify it back to a smooth consistency.

• Stovetop (Best Method): The soup will likely solidify into a thick, gelatinous texture in the fridge. Scoop it into a pot over medium-low heat. You must add a splash of water or stock (about 1/4 to 1/2 cup) to loosen it. Stir constantly as it warms to prevent it from scorching the bottom of the pot.
• Microwave: Place a portion in a bowl and add a tablespoon of water. Cover loosely to prevent splattering (peas can “pop”). Heat for 2 to 3 minutes, pausing halfway through to stir vigorously and break up lumps.

FAQs

More Soups Recipes:

• Gordon Ramsay Broccoli And Stilton Soup Recipe
• Gordon Ramsay’s White Onion Soup Recipe
• Gordon Ramsay’s White Onion Soup Recipe

Pea And Ham Soup Nutrition Facts

• Calories: 450 kcal
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 900mg (varies by ham)
• Total Carbohydrate: 45g
• Dietary Fiber: 18g
• Sugars: 8g
• Protein: 35g

Gordon Ramsay Pea And Ham Soup Recipe

Recipe by Sophie LaneCourse: Dinner, Lunch, Sides, SoupsCuisine: American, BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

450

kcal

Gordon Ramsay Pea and Ham Soup is a masterclass in elevating a humble British classic into a restaurant-quality dish. It is made with a base of dried green split peas and a whole smoked ham hock, which provides the stock, the meat, and an incredible depth of smoky flavor. Unlike quick soups that rely on stock cubes, this recipe builds its character by simmering the bone for hours. The result is a velvety, thick, and deeply savory soup studded with tender chunks of pink ham, often finished with a touch of fresh mint or cream to lift the heaviness. It is the ultimate winter warmer.

Ingredients

• 1 large smoked ham hock (approx. 1kg – 1.2kg

• 500g dried green split peas (soaked overnight in cold water)

• 1 large onion, peeled and roughly chopped

• 2 carrots, peeled and roughly chopped

• 2 sticks of celery, roughly chopped

• 2 bay leaves

• 1 bunch fresh thyme (tied with string)

• 2.5 liters water (or enough to cover the hock)

• 1 tbsp olive oil

• Freshly ground black pepper (salt is likely unnecessary)

• Optional Garnish: Fresh mint, crème fraîche, or heavy cream.

Directions

• Soak the peas: Place the dried split peas in a large bowl and cover with plenty of cold water. Leave them to soak for at least 8 hours or overnight. Drain and rinse well before cooking.
• Blanch the hock: Place the ham hock in a large soup pot and cover with cold water. Bring to a boil for 2–3 minutes, then drain and discard this water. (This removes the impurities and excess saltiness).
• Start the base: Rinse the pot and place it back on the stove. Add the blanched ham hock, 2.5 liters of fresh water, bay leaves, and thyme. Bring to a boil, skim off any white foam (scum) that rises to the surface, then reduce heat to low. Cover and simmer gently for 1 hour.
• Add vegetables & peas: After the hour, add the drained split peas, chopped onion, carrots, and celery to the pot. Stir well.
• Simmer: Bring back to a simmer. Cover and cook for another 1.5 to 2 hours. Stir occasionally to ensure the peas don’t stick to the bottom. The soup is ready when the peas have completely broken down into a mush and the meat is falling off the ham bone.
• Process the meat: Carefully remove the ham hock from the pot and set it on a board to cool slightly. Remove the bay leaves and thyme stalks from the soup.
• Blend (Optional): For a smooth “Gordon” finish, use an immersion blender to blitz the soup base until smooth (or leave it chunky if you prefer a rustic texture). If it is too thick, add a splash of water or stock.
• Finish: Shred the meat from the ham hock, discarding the thick skin, excess fat, and bone. Stir the shredded meat back into the soup.
• Serve: Ladle into hot bowls. Garnish with a swirl of cream or crème fraîche and a scattering of fresh chopped mint to cut through the saltiness.

Notes

• Soaking is Key: While some package instructions say you don’t have to soak split peas, doing so ensures they cook evenly and gives a smoother texture.
  Salt Warning: Do not add salt at the beginning! Ham hocks are incredibly salty. Taste the soup only at the very end—you likely won’t need to add any salt at all.
  Vibrant Color: Green split peas can sometimes turn a dull army-green color. To brighten it up, Gordon sometimes blends in a handful of fresh frozen peas or fresh spinach right at the end of cooking for a pop of bright emerald color.
  Skim the Fat: Ham hocks release fat. If you see an oily layer on top of the soup, skim it off with a ladle before serving for a cleaner taste.