Darina Allen’s Ham hock and split pea soup

‘This soup is the equivalent of a nourishing hug in a bowl – wholesome and delicious,’ says Darina Allen, the legendary founder of Ballymaloe House Hotel and Restaurant, which also has a Cookery School that Sarah’s nephew went to. (Must be pretty good as he’s now one of the head chefs at the River Café in London.)

We are so grateful to Darina for giving this recipe to Share A meal. As she adds, ‘Ham hocks are brilliant value, lots of meals and tons of flavour – use any leftover morsels for a tasty sandwich or in a pasta sauce.’  

We’d add that the tomatoes and other vegetables give it a lift both taste wise and visually. We used a mix of yellow and green split peas when we tried this, as that’s what was in the cupboard… Both colours are just as nutritious, though slightly different flavour. 

Lots more delicious recipes in Darina’s recent book One Pots Feeds All, published by Kyle Books; just the ticket for sharing.

Serves 8-10

Ingredients

1 x 750g ham hock

1 bay leaf

1 medium onion, halved

1 medium carrot, cut in 2

2.5 litres water or light chicken stock

500g yellow split peas

2 tbsp extra virgin olive oil

2 medium onions, chopped

4 celery stalks, chopped into 1cm dice

4 medium carrots, chopped into 1cm dice

2 leeks, thinly sliced, white/pale green parts only

2 garlic cloves, chopped

2 tsp thyme leaves

1 x 400g chopped tinned tomatoes

freshly ground black pepper

good pinch of sugar

freshly chopped parsley

Method

1. Place the ham hock, bay leaf, halved onion and carrot pieces into a saucepan, cover with the water or light chicken stock. Bring to the boil and simmer for 1 hour. 

2. Add the split peas. Simmer for a further 1½ hours, until the meat falls off the bone and the split peas are tender.

3. Meanwhile, heat the olive oil in a medium saucepan; add the onions, celery, carrots, leeks, garlic and thyme leaves. Cover and sweat for 10-12 minutes on a gentle heat. 

4. Add the chopped tomatoes and juice, freshly ground black pepper and sugar (it may not need salt) and continue to cook for a further 10 minutes.

5. When the ham hock and split peas are cooked, remove from the cooking liquid discarding the bay leaf, onion and carrot. 

6. Add the split peas and cooking liquid to the vegetables and tomato mixture. 

7. Remove the skin from the ham hock and shred the meat into bite-size pieces. Add it to the soup. Simmer for 10 more minutes. 

8. Taste and add salt if necessary. Scatter lots of chopped parsley over the top and serve. 

Tip Brilliant to have portions in the freezer too.

© Darina Allen, Ballymaloe Cookery School

One Pot Feeds All by Darina Allen is published by Kyle Books, £20

Photograph of Darina Allen with kale: Kristin Perers