• 2 Tbsp butter
  • 2 stalks celery, finely chopped
  • 1 large onion, finely chopped
  • 1 bay leaf
  • 3 cloves garlic, minced
  • meaty ham hock
  • about 300g split peas
  • about 5 cups water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • a few grinds of black pepper
  • 1 chicken stock gel capsule


Sweat the celery, onion, bay leaf in butter and a pinch of the salt and pepper until soft and fragrant, then add the garlic and cook for another 2 minutes. Add the ham, peas, water, making sure thereโ€™s just enough water to barely cover the ham, no more. Pressure cook on high pressure for 35 minutes, then let cool naturally for 20 minutes before releasing pressure.

Fish out the ham hock and pick the meat from the bones. Roughly chop the picked meat before returning to the soup. Season the soup with the rest of the salt and sugar (if using) and chicken stock capsule. Thin it out with more water if needed. Taste and adjust.

Soup will thicken immensely overnight.