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A true classic British recipe, pea and ham soup is hearty comfort food at its simplest. Steven Doherty's traditional pea and ham soup recipe is made with bacon knuckle (cured ham hock) which adds intense flavour to the stock, before being slowly cooked with green split peas for a thick, meaty soup. The ham can even be cooked the day before to allow the stock flavour to intensify even further.
Add the roughly chopped celery and onion to a food processor and blitz to a fine pulp
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