Pea and ham soup

Australian style pea and ham soup is the perfect hearty winter meal that arguably has British origins. The dish is a simple offering that has been served up in farmhouse kitchens for decades. Add sliced frankfurters or smoked sausage to make it even more hearty.

Pea and ham soup is a delicious soup that's very easy to make. It's a filling meal from the freezer for lunch, or for dinner on a cold night. This traditional, thick and creamy  soup is made from ham or bacon bones and split peas. The dish is considered as a variant of pie floater with ham or bacon instead the meat pie.

The pie floater is an Australian dish particularly common in Adelaide. It consists of a meat pie in a thick pea soup, typically with the addition of tomato sauce. Believed to have been first created in the 1890s, the pie floater gained popularity as a meal sold by South Australian pie carts. In 2003, it was recognised as a South Australian Heritage Icon.

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Pea soup has been eaten since antiquity, there are almost pea soup in all countries of the world. With many varians and different by-ingredients.

It is commonly  believed that the Australian style pea and ham soup is a variant of Dutch pea and ham soup, but perhaps it has strong  association is with England in the preparation.