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Ham Hock Soup with Parsnip and Thyme Bread
Ham Hock Soup with Parsnip and Thyme Bread
added by Winter's on the way

A warm and meaty winter soup ideal for those cold winter days.

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Cook Time
  • Soak peas overnight
  • 10 (with 1 small loaf)
  • • 1 smoked, uncooked ham hock or knuckle of bacon
  • • 1kg green split peas, soaked overnight in water, then drained
  • • 2 tbsp olive or rapeseed oil
  • • 2 onions, chopped
  • • 3 carrots, chopped
  • • Salt and freshly ground black pepper
  • For the Parsnip and Thyme Loaf:
  • • 1 tbsp rapeseed or sunflower oil
  • • 1 large onion, sliced
  • • 175g self raising flour
  • • ½ tsp sea salt
  • • 1 tsp thyme leaves
  • • 50g Parmesan, matured hard goat’s cheese or strong Cheddar, finely grated
  • • 175g grated parsnip
  • • 1 medium egg, lightly beaten
  • • 2-3 tbsp whole milk
  • • Freshly ground black pepper
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1. Put the ham hock in a large saucepan with enough water to cover it. Bring to the boil, cover then reduce the heat and simmer for 1 hour or until the ham is completely cooked. Skim off any scum that rises to the surface. When the hock has been simmering for 30 minutes, add the split peas to the pan. 2. Once the hock is cooked, remove from the pan. Pull the meat off the bone and shred into bite-sized pieces. Add these back to the soup. 3. Heat the oil in a frying pan over a medium heat. Add the onions and carrots and sweat gently for about 15 minutes until soft and just starting to colour. Add these to the soup. Season with salt and pepper, reheat if necessary, and serve. For the Parsnip and Thyme Loaf: 1. Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly coloured. Remove from the heat and cool slightly. 2. In a large bowl mix together the flour, salt, thyme, cheese, grated parsnip and some pepper. Add the onion, followed by the egg and 2 tablespoons milk, then mix to form a soft dough, adding extra milk if needed. Don’t overwork the dough, just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet. 3. Bake in an oven preheated to 180°C for 40-45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom. 4. Leave to cool for a few minutes on a wire rack, then slice and serve while still warm.
2 replies
Replied on

Loved it - but maybe I'm biased as I was brought up on pea and ham soup. Your version was delicous (but sorry still not as good as my Nana's!!)Bread also very nice with it.

Replied on

Ah, Hugh. I love your perfectly pleasant presentation of crisped soda bread! I'm a big fan in the States. Wish I were closer so I could pop in...loved the mussel cooking method too!
And the split peas falling on the ground-what a hoot! You rock!

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