Canadian · Side
Split Pea Soup
A hearty Canadian winter soup featuring split peas and gammon ham simmered until thick and creamy. This comfort food classic transforms simple ingredients into a warming, protein-rich meal perfect for cold weather.
The Method
Instructions
First things first, grab a very large pan because we're going to need plenty of room. Place the gammon in the pan and pour in about 2 litres of water . Pop it on the stove and bring that water to a lively boil . Once it's boiling, take the pan off the heat and carefully drain off the water. This little step is key because it helps to wash away some of the saltiness from the gammon, making for a more balanced soup later on.
Now, refill the pan with 2 litres of cold water again and bring it back to a boil. This time, throw in all the ingredients except for the frozen peas , so that means your bay leaves, carrots, celery, onions, and ham go in together. Once it's all boiling again, turn the heat down to a gentle simmer . Let everything cook slowly for about 1½ to 2½ hours . Don't forget to keep an eye on the water level and top it up with more hot water as needed to keep it roughly where it started. As the ham cooks and starts to get tender, you can cut it in half or into smaller pieces to keep it submerged under the liquid. This helps everything cook evenly and soak up all those lovely flavors.
After a good long simmer, the ham should be so tender that you can easily pull it apart with a fork or your fingers. That's your cue that it's ready! Carefully lift the ham out of the pot and set it aside. While it's still warm (and here's a little tip, if you have a clean pair of rubber gloves, wear them for this part), peel off the skin and discard it. Then shred the meat into bite sized pieces , this shredded ham will add great texture to your soup later on.
Back to the soup, fish out the bay leaves and toss them away. Now stir in the frozen peas. Let them simmer for just about 1 minute until they're warmed through. This step brightens up the soup and adds a lovely pop of color. Then, using a blender or immersion blender, puree the soup until it's smooth and creamy. If it feels a little too thick for your liking, add a splash of water to loosen it up. If your soup has cooled down at this point or if you're making it ahead of time, pop it back on the stove to heat through gently.
When you're ready to eat, stir most of the shredded ham back into the hot soup, giving it a gentle reheat if needed. Ladle the soup into bowls and sprinkle the remaining ham on top for a nice garnish. Don't forget to serve it alongside some crusty bread and butter , perfect for dunking and soaking up all that delicious, hearty goodness.
Now, refill the pan with 2 litres of cold water again and bring it back to a boil. This time, throw in all the ingredients except for the frozen peas , so that means your bay leaves, carrots, celery, onions, and ham go in together. Once it's all boiling again, turn the heat down to a gentle simmer . Let everything cook slowly for about 1½ to 2½ hours . Don't forget to keep an eye on the water level and top it up with more hot water as needed to keep it roughly where it started. As the ham cooks and starts to get tender, you can cut it in half or into smaller pieces to keep it submerged under the liquid. This helps everything cook evenly and soak up all those lovely flavors.
After a good long simmer, the ham should be so tender that you can easily pull it apart with a fork or your fingers. That's your cue that it's ready! Carefully lift the ham out of the pot and set it aside. While it's still warm (and here's a little tip, if you have a clean pair of rubber gloves, wear them for this part), peel off the skin and discard it. Then shred the meat into bite sized pieces , this shredded ham will add great texture to your soup later on.
Back to the soup, fish out the bay leaves and toss them away. Now stir in the frozen peas. Let them simmer for just about 1 minute until they're warmed through. This step brightens up the soup and adds a lovely pop of color. Then, using a blender or immersion blender, puree the soup until it's smooth and creamy. If it feels a little too thick for your liking, add a splash of water to loosen it up. If your soup has cooled down at this point or if you're making it ahead of time, pop it back on the stove to heat through gently.
When you're ready to eat, stir most of the shredded ham back into the hot soup, giving it a gentle reheat if needed. Ladle the soup into bowls and sprinkle the remaining ham on top for a nice garnish. Don't forget to serve it alongside some crusty bread and butter , perfect for dunking and soaking up all that delicious, hearty goodness.
Pairs Well With
