Pea and Ham Soup with Chilli and Cumin

Ham stock

• 1 ham knuckle, or cured ham hock
• 1 celery stick, roughlt chopped
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 bay leaf

Soup

• 250g dried green split peas
• 2 celery sticks, 
• 1 onion,
• 1 tbsp butter
• 1 bay leaf
• 2 tsp garlic, finely chopped
• 1 green chilli, chopped
• ¼ tsp black pepper, ground
• Handful frozen green peas

Method

1. Soak the ham hock in water overnight. Discard the water.
2. Put it into a deep pan and cover completely with fresh cold water. Bring to the boil then simmer gently. You may need to skim the surface of the liquid.
3. Add the celery stick, onion, carrot and bay leaf to the ham.
4. Cook this for 2 hours and 30 minutes. Top with more water as and when required.
5. Remove the ham from the water and leave it to cool. Strain the cooking liquid through a sieve and save 2L to use as the stock for the soup. I usually freeze the extra stock.
6. Chop the onion and celery so it's nice and fine (you can use a blender).
7. Heat a large pan and add the butter.
8. Add 1tsp of cumin seeds until fragrant and then add the celery and onion mixture.
9. Sweat for 4–5 minutes and add the garlic and chopped green chilli. Stir for a minute or two but do not let it colour.
10. Add the green split peas and stir through for another 2–3 minutes.
11. Pour in the strained ham stock and another bay leaf and a twist of black pepper.
12. Bring it to the boil, then leave to simmer for 2 hours and 30 minutes until the peas are fully cooked through. I also like to add a handful of frozen green peas halfway through.
13. Blitz with a hand blender to create a smooth soup.
14. Once the ham has cooled shred the meat and mix it into the soup. Save some to sprinkle on top when serving too.

Served with

You can add a little cream to serve the soup.