{
  "title": "Pea & Ham Soup",
  "tags": [
    "Dinner",
    "Lunch"
  ],
  "servings": "4",
  "prepTime": "15 mins",
  "cookTime": "2 hrs",
  "description": "The ultimate nothing-goes-to-waste soup. A ham bone simmered low and slow with split peas until thick, silky, and deeply savory. Victorian frugality at its absolute finest and most delicious.",
  "ingredients": [
    "400g dried split green peas, soaked overnight",
    "1 ham hock or leftover ham bone",
    "1 yellow onion, diced",
    "2 carrots, diced",
    "2 celery stalks, diced",
    "3 garlic cloves, minced",
    "2 bay leaves",
    "3 sprigs fresh thyme",
    "1500ml chicken or vegetable stock",
    "1 tablespoon butter",
    "Salt and black pepper to taste"
  ],
  "instructions": [
    "Rinse split peas and soak in cold water overnight or for at least 2 hours. Drain before using.",
    "Melt butter in a large heavy pot over medium heat. Add onion, carrots, and celery and cook for 8 minutes until soft. Add garlic and cook 1 more minute.",
    "Add drained peas, ham hock, bay leaves, thyme, and stock. Bring to a boil, then skim off any foam that rises to the top.",
    "Reduce heat to low. Cover and simmer for 1.5 to 2 hours until the peas have completely broken down and the soup is thick and velvety, stirring occasionally.",
    "Remove the ham hock. Pull the meat off the bone, shred it, and stir it back into the soup. Discard the bone, bay leaves, and thyme.",
    "Season with salt and pepper — taste first as the ham can be salty already. Serve with crusty bread."
  ],
  "id": "pea-and-ham-soup",
  "updatedAt": "2026-03-12T10:00:00.000Z"
}