How to make it

  • Heat the oil in a deep saucepan and cook the onion and celery until soft. Add the rest of the ingredients and simmer for 1½ hours, by when the peas will have broken up and the ham will be falling from the bone.
  • Remove and discard the peppercorns, thyme and bay leaf. Take out the ham hock, remove the fat and cut into 1 inch pieces. Puree the soup.
  • When ready to serve, re-heat the soup (without boiling) and serve with the ham scattered on top.

Reviews & Comments 4

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  • RT66 6 years ago
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    Loverly Thanks
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  • jenniferbyrdez 10 years ago
    I love green. Sounds good. TY.
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  • flavorsofitaly 10 years ago
    We love this on those bitterly cold winter nights! It's great with some crusty Italian bread, or oyster crackers.
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