Gordon Ramsay\'s Great British Pub Food

London particular

During the industrial revolution, London was often

blanketed in a thick heavy fog - referred to as a 'pea souper'

and this is how this soup acquired its name. It is typically

made with boiled unsmoked gammon, but we prefer to

use a smoked ham hock to give the soup an intense and

smoky base f lavour. The croutons add a contrasting crunch,

but you can omit them if you prefer.

Drain the ham hock, rinse under cold running water and place in a
large pan. Add the onion, carrot, celery, peppercorns and bouquet
garni, then pour in the water to cover. Bring to a simmer and skim off
the scum and froth that rises to the surface. Simmer gently, topping
up with boiling water as necessary, for 2%-3 hours until the ham is
tender and comes away from the bone easily.

Lift out the ham and let cool slightly. Strain the stock and return to the

pan. Drain the split peas, add to the pan and simmer for 1,/2-2 hours

until soft. In the meantime, shred the ham and discard the bone.

Puree the soup using a hand-held stick blender (or a regular blender)
until smooth. Return to the pan to reheat. If the soup is t oo thick, add
a little Iloiling water to dilute; or, if it is not thick enough, simmer until
reduced to the required consistency. Taste and adjust the seasoning.
Return the ham pieces to the soup and reheat just before se rving.

To make the croutons, cut the French stick into small bite-sized pieces.
Heat the olive oil and butter in a small frying pan. When hot, add the
bread pieces and toss in the foaming butter and oil for 3 minutes or so,
until golden brown and crisp. Remove with a slotted spoon and drain
well on kitchen paper.

Divide the hot soup among warm bowls and scatter a few croutons and
parsley leaves on top. Hand the rest of the croutons round separately.

SERVES 4-6

1 smoked ham hock,

about1kg, soaked in

plenty of cold water

overnight

1 large onion, peeled and

halved

1 large carrot, peeled and

cut into 3 pieces

1 celery stick, trimmed

and cut into 3 pieces

1 tsp white peppercorns

1 bouquet garni (1 bay

leaf, few thyme or

parsley sprigs, tied

together)

l'j,-2litres water

300g dried split green

peas, soaked overnight

sea salt and black pepper

CROUTONS

1 day-old thin French

stick

4 tbsp olive oil

30gbutter

TO GARNISH

flat -leaf parsley leaves