Mary Berry’s Split Pea and Gammon Soup Recipe

This Mary Berry Split Pea and Gammon Soup is a hearty and classic recipe, which is made with green split peas and gammon knuckle. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes, plus overnight soaking.

Mary Berry Split Pea and Gammon Soup Ingredients

• 500 g (1 lb) green split peas
• 500 g (1 lb) gammon knuckle
• 2.5 litres (4 pints) water
• 1 large onion, finely chopped
• 4 celery stalks, finely chopped
• 200 g (7 oz) potatoes, peeled and diced
• 3 leeks, trimmed and sliced
• salt and black pepper
• 2 tbsp chopped parsley, to garnish

How To Make Mary Berry Split Pea and Gammon Soup

1. Soak the peas and gammon: Place the green split peas and the gammon knuckle into two separate large bowls. Cover each generously with cold water and leave them to soak overnight.
2. Cook the base: Drain the split peas and the gammon. Put them both into a large saucepan with 2.5 litres (4 pints) of fresh water. Bring to a boil, then reduce the heat and simmer, uncovered, for about 1 hour.
3. Add the vegetables: Add the onion, celery, potatoes, and leeks to the pan. Cover and simmer gently for 2 1/2 hours, or until the gammon is tender and falling off the bone and the peas are soft. Add more water during cooking if the soup becomes too thick.
4. Prepare the gammon: Skim any foam from the surface of the soup if necessary. Carefully remove the gammon knuckle from the saucepan and set it aside to cool slightly. Once cool enough to handle, pull the meat away from the bone, discarding any skin and fat.
5. Finish and serve: Coarsely chop the gammon meat and return it to the saucepan. Season with salt and pepper to taste, then heat gently to warm the meat through. Serve hot, garnished with a sprinkling of fresh parsley.

Recipe Tips

• Do I have to soak the split peas and gammon? Yes, this step is essential. Soaking the split peas helps them cook evenly and reduces cooking time. Soaking the gammon helps to remove some of the excess saltiness from the cure.
• What if I can’t find a gammon knuckle? You can substitute it with a small, unsmoked gammon joint or a smoked ham hock. The cooking time may need to be adjusted depending on the size of the joint.
• How to get a smoother soup? This is traditionally a chunky soup. However, if you prefer a smoother consistency, you can use an immersion blender to briefly pulse the soup before returning the chopped gammon to the pan.
• Can I use yellow split peas? Yes, you can use yellow split peas. They have a slightly milder, less earthy flavour than green split peas, but will work just as well.

What To Serve With Split Pea and Gammon Soup

This is a very thick and hearty soup that is a meal in itself. It is best served with:

• A thick slice of crusty bread and butter
• A warm bread roll

How To Store Split Pea and Gammon Soup

• Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The soup will thicken further upon chilling.
• Freeze: This soup freezes exceptionally well. Let it cool, then transfer to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water to thin it out if needed.

FAQs

• Can I make this in a slow cooker? Yes. After soaking the peas and gammon overnight, place all the ingredients (except the parsley) in a slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours, until the gammon is tender. Then proceed with shredding the meat as in the original recipe.
• Why is my soup so thick? Split peas are very absorbent and will continue to thicken the soup as it cools. This is normal. When reheating, simply stir in a little extra water or stock until it reaches your desired consistency.
• What’s the difference between gammon and ham? Gammon is a leg of pork that has been cured (like bacon) but is sold raw. It needs to be cooked before eating. Ham has been cured and is sold cooked or ready-to-eat.

Try More Recipes:

• Mary Berry Vegetable Minestrone Recipe
• Mary Berry’s Clam Chowder Recipe
• Mary Berry’s French Onion Soup Recipe
• Mary Berry’s Asparagus Soup Recipe

Mary Berry’s Split Pea and Gammon Soup Recipe

Course: SoupsCuisine: British

Servings

8

servings

Prep time

20

minutes

Cooking time

3

hours 

40

minutes

Calories

338

kcal

A traditional, thick, and hearty soup, packed with flavour from tender gammon and soft split peas.

Ingredients

• 500 g (1 lb) green split peas
  

• 500 g (1 lb) gammon knuckle
  

• 2.5 litres (4 pints) water
  

• 1 large onion, finely chopped
  

• 4 celery stalks, finely chopped
  

• 200 g (7 oz) potatoes, diced
  

• 3 leeks, sliced
  

• salt and black pepper
  

• 2 tbsp chopped parsley, to garnish

Directions

• Soak the split peas and gammon knuckle in separate bowls of cold water overnight.
  
• Drain both and place them in a large pan with 2.5 litres of fresh water. Bring to a boil and simmer uncovered for 1 hour.
  
• Add the onion, celery, potatoes, and leeks. Cover and simmer gently for 2 1/2 hours until the gammon is tender.
  
• Remove the gammon and let it cool. Shred the meat, discarding skin and fat.
  
• Chop the meat and return it to the soup. Season to taste and reheat gently.
  
• Serve hot, garnished with fresh parsley.