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Pea, ham & sausage soup
Pea, ham & sausage soup
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Prep Time:
400 minutes
Cook Time:
140 minutes
Total Time:
540 minutes
Cozy up with this simple and affordable family-friendly winter soup.
Ingredients:
  • 500g split peas
  • 2 onions, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 2 smoked ham hocks
  • 250ml white wine
  • 250ml chicken stock
  • 2 tsp fresh thyme leaves
  • 2 bay leaves
  • Grated zest of 1 lemon
  • 150ml sour cream
  • 62.50 ml flat-leaf parsley, plus extra to serve
  • 8 mixed smoked sausages (such as cabanossi, Vienna frankfurts, kransky and bratwurst)
  • Rye bread, to serve
Instructions:
  • After soaking, gently rinse peas. Drain and rinse once more.
  • In a large, heavy-based saucepan over medium heat, heat oil and butter. Add onion, carrot, and celery, and sauté for 5 minutes until softened. Stir in ham, peas, wine, stock, herbs, and zest with 1.5 liters (6 cups) water. Bring to a boil, skimming any foam. Reduce heat to low and simmer partially covered for 2 hours until ham and peas are tender. Stir occasionally to prevent sticking and add water if needed. Remove ham hocks, cool, shred the meat, and discard skin and bone. Set aside.
  • Incorporate sour cream and fresh parsley into the soup. For a creamier texture, cool slightly and blend half of the soup in a blender. Add shredded ham and reheat until warmed through.
  • While the sausages are simmering in boiling water for 2-3 minutes to warm up, drain them thoroughly and place them on a plate. Slice a portion of the sausages. Pour the soup into bowls, then garnish with the sliced sausages and a sprinkle of parsley. Serve with the remaining sausages and bread on the side.

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