Mary Berry Split Pea and Gammon Soup Recipe

Salty gammon knuckle and tender green split peas elevate this Mary Berry split pea and gammon soup to a comforting favorite you’ll always want at the heart of your winter lunch table. It’s delicious with warm crusty bread, a dollop of English mustard, a side of salty butter, a hot cup of tea; in fact most things.

Mary Berry Split Pea and Gammon Soup Recipe 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 freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

How To Make Mary Berry Split Pea and Gammon Soup Recipe

1. The overnight soak: This initial step is essential for both the texture of the peas and the salt level of the meat. Put the green split peas and the gammon knuckle into separate large bowls and cover them generously with cold water. Leave them to soak overnight. This softens the peas for even cooking and draws out excess salt from the gammon.
2. The initial simmer: The next day, drain the split peas and the gammon knuckle thoroughly. Place them both into a large, heavy-based saucepan or a stockpot and add the 2.5 litres of fresh water. Bring the mixture to a boil over high heat, then reduce to a simmer. Leave it to cook, uncovered, for about 1 hour.
3. The slow cook: Stir in the finely chopped onion, celery, diced potatoes, and sliced leeks. Cover the pan with a tight-fitting lid and simmer very gently for a further 2.5 hours. During this long, slow cook, the gammon will become meltingly tender and the split peas will break down into a thick, creamy broth. If the soup looks too thick at any point, feel free to add a little more water.
4. Shred the gammon: Use a slotted spoon to remove the gammon knuckle from the saucepan and set it aside to cool slightly. Carefully pull the meat away from the knuckle bone using two forks. Discard the bone, skin, and any excess fat. Coarsely chop the succulent ham meat into bite-sized pieces.
5. Finish and season: Return the chopped ham to the saucepan. Stir well and season with salt and plenty of black pepper to your taste—be cautious with the salt, as the gammon may have provided enough already. Heat gently for a few minutes to ensure the meat is warmed through. Serve hot, garnished with a generous sprinkling of fresh parsley.

Recipe Tips

• Gammon Knuckle: As Mary suggests in her “Cook’s know-how,” gammon knuckles are meaty yet very inexpensive. They provide a depth of flavor that diced ham simply cannot match. If you can’t find them in the supermarket, your local butcher will certainly have them.
• Pea Texture: If you prefer a smoother soup, you can remove the meat and pulse the vegetable and pea base with an immersion blender before adding the chopped ham back in.
• The “Salt” Check: Always taste the soup after adding the meat back in before adding extra salt. Gammon varies in saltiness, and you may find the broth is already perfectly seasoned.
• Consistency: This soup is notoriously thick (sometimes called “London Particular”). If it sits for a while, it will thicken even further; simply stir in a splash of boiling water to loosen it before serving.

What To Serve With Mary Berry Split Pea and Gammon Soup Recipe?

This Mary Berry Split Pea and Gammon Soup Recipe is a robust, hearty meal that needs a bready or sharp pairing! A Thick Slice of Sourdough with Salted Butter is the quintessential choice for a rustic lunch. For a bit of extra zing, a Spoonful of English Mustard or Horseradish stirred into the bowl adds a lovely heat that pairs perfectly with the salty ham! A side of Pickled Onions or a glass of Chilled Apple Cider pairs wonderfully with the earthy pea and leek notes.

How To Store Mary Berry Split Pea and Gammon Soup Recipe

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The soup will become very thick in the fridge, almost like a pâté, but it will return to a liquid state once reheated.
• Reheat: Warm gently in a saucepan over low heat, adding a splash of water or stock to reach your desired consistency.
• Freezing: This soup freezes exceptionally well for up to 3 months. Thaw in the fridge overnight before reheating.

Mary Berry Split Pea and Gammon Soup Recipe Nutrition Facts

• Calories: 338 kcal (per serving)
• Total Fat: 9 g
• Saturated Fat: 3 g
• Cholesterol: 45 mg
• Sodium: 980 mg (varies based on gammon)
• Total Carbohydrates: 42 g
• Protein: 24 g
• Fiber: 12 g

Nutrition information is based on Mary Berry’s estimate of 338 calories per serving.

FAQs

Mary Berry Split Pea and Gammon Soup Recipe

Recipe by Emily HartwoodCourse: SoupsCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

3

hours 

30

minutes

Calories

338

kcal

A traditional, thick, and deeply satisfying British soup made with slowly simmered green split peas and tender ham from the bone.

Ingredients

• 500g green split peas

• 500g gammon knuckle

• 2.5L water

• 1 onion, 4 celery stalks, 3 leeks

• 200g potatoes

• Fresh parsley

Directions

• Soak peas and gammon in water overnight in separate bowls.
• Drain and simmer peas/gammon in 2.5L water for 1 hour (uncovered).
• Add onion, celery, potatoes, and leeks; simmer covered for 2.5 hours.
• Remove gammon, discard bone/skin, and coarsely chop the meat.
• Return meat to soup, season, and heat through.
• Serve garnished with fresh parsley.

Notes

• Gammon knuckles are inexpensive and flavorful.
• This soup is very filling and serves as a complete meal.
• Adjust the thickness with extra water if needed.