We’ve all been there. The Sunday roast is done, and you’re staring at a leftover pork bone sitting in a container in the fridge. Do yourself a favor and do not throw it in the trash. That leftover bone is literally the secret to the richest, thickest pea and ham soup you'll ever make.
This isn't that sad, watery stuff you get out of a can. By mixing dried split peas, lentils, and a bag of frozen peas, you end up with a crazy good texture. A quick splash of cream right at the end just ties the whole thing together. It does take a couple of hours on the stove, but honestly, it's almost entirely hands-off. Plus, your kitchen is going to smell amazing all afternoon.
Here’s how to throw it together.
What You Need (Serves 4)
8 Cups Chicken Stock: Grab a decent brand from the store, or use homemade if you have it.
Leftover Meat & Bone: Whatever is left over from your pork roast.
1 Cup Split Peas: These break down as they cook to naturally thicken the broth.
½ Cup Lentils: Adds a really nice earthy vibe to the bowl.
1 lb Frozen Peas: Just a standard bag from the freezer aisle.
½ Cup Cream: Heavy cream is best here.
Salt and Pepper: Just measure with your heart.
How to Make It Happen
1. Get the Broth Going Grab the biggest soup pot you own and pour in all the chicken stock. Crank the heat and get it boiling. Carefully drop in your leftover pork meat and that glorious roast bone. Drop the heat down to a gentle simmer and just leave it alone for half an hour. The hot stock will pull all the flavor right out of the bone.
2. Toss in the Grains Once the broth is looking good, dump in the split peas and lentils. Keep the pot simmering for another 30 to 45 minutes. You'll want to wander back into the kitchen every now and then to give it a stir, just to make sure nothing is burning on the bottom of the pot.
3. Add the Sweet Peas By now, the split peas should be getting super soft. Chuck in the frozen peas, give the whole thing a good mix, and let it simmer for one last 30-minute stretch.
4. Blend it Smooth Turn the stove off. Grab some tongs, fish that pork bone out of the soup, and toss it out. Take a handheld stick blender and just blitz everything right there in the pot until it's nice and velvety. If you like your soup a little chunky, just pulse it a few times instead of blending it completely flat.
5. The Final Touch Give it a taste. Add salt and pepper until it hits the spot, then stir in the half cup of cream. Pull the pot completely off the heat and let it rest for 5 minutes so the flavors can settle.
Grab a bowl and a huge slice of crusty bread. You're going to love this.
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