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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep20 - Pea & Ham Soup

Team:Monique & Sarah

Prep:40 mins (+1½hours proving)

Cook:2 hours 40 mins




500g plain flour, plus extra, to dust

7g sachet dried yeast

1 tsp caster sugar

50ml olive oil, plus extra 2 tbs

2 tsp salt

2 tbs finely chopped chives, plus extra, to serve

650g sweet potato, peeled, chopped

650g butternut pumpkin, peeled, chopped

Salt and pepper, to season

2 onions, finely chopped

3 garlic cloves, crushed

1L (4 cups) chicken stock

400g carrots, peeled, chopped

500g green split peas, rinsed

500g bag yellow split peas, rinsed

500g ham hock

Poppy and sesame seeds, to sprinkle

200ml pouring cream



  1. Combine flour, yeast and sugar in a bowl. Gradually stir in combined oil, salt, chives and 300ml warm water to form a soft sticky dough. Turn out dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Place dough in a lightly oiled bowl and stand, covered with a tea towel, in a warm place for 1 hour or until doubled in size.
  2. Line an oven tray with baking paper. Knock air out of dough and knead for a further 5 minutes. Divide into 6 portions. Roll each portion into a ball. Place on prepared tray and set aside, covered with a tea towel, for a further 30 minutes. Brush with water, then sprinkle one side of rolls with seeds.
  1. Meanwhile, preheat oven to 180C.
  2. Place potato and pumpkin on an oven tray. Drizzle with half the remaining oil and season. Roast for 30 minutes or until golden and tender.
  3. Meanwhile, heat remaining oil in a large stockpot over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Stir in stock, carrots and split peas. Stir in roasted vegetables, then add ham hock and enough water to cover soup (approx. 3 litres). Bring to the boil. Reduce to a simmer and simmer, partially covered, for 1½-2 hours or until peas are soft and soup is thick. Remove ham hock and shred meat. Using a handheld blender, blend soup until smooth.
  1. Preheat oven to 200C. Bake rolls for 10 minutes or until crisp, pale golden and cooked through.
  2. Stir shredded ham through soup and ladle into bowls. Add a dollop of cream, sprinkle over chives and serve with bread rolls to the side.