Nothing says comfort quite like a hearty bowl of homemade pea and ham soup. Slow-cooked with our Organic Pork Knuckle, this traditional recipe is rich in flavour, packed with tender shredded ham and naturally thickened by split peas. As the pork gently cooks, it releases delicious collagen into the broth, creating a wonderfully silky texture that's perfect for warming up on chilly days. Serve with crusty bread for the ultimate comforting lunch or supper.
Ingredients
- 1kg Eversfield Organic Pork Knuckle
- 500g dried green split peas, rinsed
- 1 large onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 sprigs fresh thyme
- 1.8 litres chicken or ham stock
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- Fresh parsley, chopped (to serve)
Method
- Heat the olive oil in a large stock pot over a medium heat. Add the onion, carrots and celery, cooking for 8–10 minutes until softened. Stir in the garlic and cook for a further minute.
- Add the rinsed split peas, bay leaves and thyme, then place the Organic Pork Knuckle into the pot. Pour over the stock, ensuring the knuckle is mostly submerged.
- Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 2½–3 hours, or until the pork is tender and falling away from the bone.
- Carefully remove the pork knuckle and set aside to cool slightly. Discard the bay leaves and thyme stalks.
- Blend the soup until smooth using a stick blender, or leave slightly chunky if preferred. If the soup becomes too thick, add a little extra stock or hot water.
- Shred the pork from the knuckle, discarding the bone and any excess fat, then stir the tender meat back into the soup.
- Season to taste with salt and freshly ground black pepper and warm through for a few minutes.
- Serve topped with freshly chopped parsley and plenty of crusty bread.
Butcher's Tip
The pork knuckle is naturally rich in collagen, which slowly melts into the soup during cooking, giving it an incredibly rich flavour and luxurious texture without the need for cream.
Serves: 6–8
Prep time: 15 minutes
Cook time: 2½–3 hours
Total time: Approximately 3 hours 15 minutes
