Split Pea Soup
Cooking With KidsA classic and comforting winter dish that harmonizes rich legumes with the deep, smoky notes of premium beef, slow-cooked to a state of perfect tenderness. This velvety soup is enriched with fresh root vegetables and aromatic herbs, offering a warm and soul-satisfying culinary experience best enjoyed with crusty bread on a chilly day.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
Nutrition
- Calories
- 53
- Protein
- 1.6g
- Carbs
- 10.9g
Recommended Equipment & Products
- Immersion blender
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Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To deepen the flavor, sear the meat cubes well in the pot before adding water and peas; this creates a rich base that the legumes absorb during the long cooking process. For a smoky meatless version, swap the meat for potato and carrot cubes and add a teaspoon of smoked paprika; kids will love helping mash some of the peas for a velvety texture.
Culinary reasoning
A classic and comforting winter dish that harmonizes rich legumes with the deep, smoky notes of premium beef, slow-cooked to a state of perfect tenderness. This velvety soup is enriched with fresh root vegetables and aromatic herbs, offering a warm and soul-satisfying culinary experience best enjoyed with crusty bread on a chilly day.
