A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Pea & Ham Soup

James Reilly


(Serves 6)
• 2 cups split peas
• 1 large onion, diced
• 2 carrots, peeled and diced
• 500 grams bacon bones or 1 small smoked ham hock
• 3 litres cold water
• 3 gloves garlic peeled
• 1 bay leaf
• 1 generous sprig thyme
• freshly ground pepper, to taste


Put all ingredients into a large pot and bring slowly to simmering point. Set lid of pot slightly ajar and simmer for about 1 and a half hours until peas are quite tender. Remove bones or hock. Discard bones (reserve hock) Puree soup in a food processor or blender, then adjust seasoning. If too thick, add more water. If using a hock, discard skin, then dice meat and return to soup. Reheat to serve. Serve with thick slices of crusty bread brushed with a little olive oil and grilled on both sides, then sprinkled with grated parmesan.


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