Hearty yet comforting, this split pea soup with smoked pork hock reflects the warmth and care that surround Catherine Linton during her fragile last years at the Grange.
Wuthering Heights: A Gothic Romantic Feast
Across the boundless moors, beneath shifting skies, stands Wuthering Heights, the unwelcoming and treacherous setting of our gothic literary feast. While Catherine Earnshaw, Heathcliff and their tormented heirs have long since passed, their spirits remain bound to this weathered and wild setting. Emily Brontë’s timeless and only novel is a complex tale that begins with foreboding scratches at the window by a restless ghost, weaves through the troubled and violent relationships of the inhabitants of Wuthering Heights, reaches a frenzied peak with Cathy and Heathcliff’s final moment of passion, and painfully illustrates the lasting effects of Heathcliff’s own abuse and the resulting campaign of vengeance he carries out on everyone around him.
Each recipe leads us through this gripping story, reflecting the rugged environment, the social status of its inhabitants and pivotal moments that drive the plot. We invite you to devour these recipes either one at a time, at a wintery or Valentine’s (Galentine’s) Day dinner party, or at your next book club!
Mrs. Catherine Linton, her final days
Cathy informs Nelly Dean that she cannot marry Heathcliff due to his social status and that she has agreed to marry Edgar Linton. Having overheard Cathy’s declaration of his low status, Heathcliff leaves Wuthering Heights, seemingly forever. What Heathcliff did not hear, was Cathy’s declaration of love for him:
I am Heathcliff – he’s always, always in my mind – not as a pleasure, any more than I am always a pleasure to myself – but, as my own being…
Following his departure, Cathy’s health declines and her self-imposed starvation causes a feverish illness. Years later, Heathcliff returns to Wuthering Heights, mysteriously wealthy. Cathy is now married to Edgar but it does not stop her and Heathcliff from resuming an emotionally intimate relationship with one another. After becoming pregnant with Edgar’s child and after Heathcliff marries her sister-in-law, Isabella, Cathy becomes ill yet again. Only this time she succumbs to her fever a mere few hours after giving birth to a daughter and after professing her undying love to Heathcliff.
In these final years as Edgar’s wife, Cathy’s life at the refined Thrushcross Grange is marked by fragility, at times delirium, and a restless longing for Heathcliff and the wild moors. During her times of illness, Edgar lovingly dotes on Cathy, ensuring her comfort and bringing her sentimental gifts like the yellow crocuses of early spring he gathers from outside. This split pea soup with smoked pork hock reflects these tender moments in Cathy’s last years. Green split peas are gently simmered with aromatics in a rich broth flavoured with a smoky pork hock and finished with a dollop of grainy mustard. A rustic soup full of nourishing produce and hearty meat that is also elegantly served and comforting for the fragile Cathy.
More Wuthering Heights Recipes
- Beef and Ale Stew with Suet Dumplings
- Yorkshire Oatcakes
- Raspberry Almond Cake
- Raspberry Rose Cocktail
- Cider Braised Chicken with Bacon and Leeks
Ingredients
Split peas: I prefer to use split green peas for this soup, however, you could use yellow split peas instead. Split peas do not need to be soaked before cooking, although they should be rinsed to remove any dust and dirt that might be present.
Smoked pork hock: The smoked pork hock adds a rich meaty and smoky flavour to the soup. While they may look similar, smoked pork hocks are not the same as a ham hock. Ham hocks are essentially pork hocks that have been cured similarly to ham and have a distinct salty flavour. While smoked pork hocks have been cured to some extent, the focus is more on their smoked quality. That being said, both types of hocks will work in this soup – they will just add a slightly different flavour profile.
The smoked pork hocks take a while to soften while cooking, so I typically start them first before adding the rest of the soup ingredients. This will just prevent the peas and vegetables from overcooking while waiting for the hock to cook. The hock is done when you can pull the meat from the bone. I also prefer to add an
Vegetable broth: With the intense flavour of the smoked pork hock, you could get away with using just water in this soup. However, I like the additional flavour of using broth as well. You can use either vegetable or chicken broth in this recipe.
Whole grain mustard: A dollop of grainy mustard adds a pleasant tang to finish the soup.
How to Make Split Pea Soup with Smoked Pork Hock
Cook the pork hock
Place the smoked pork hock in a large stock pot along with the vegetable broth. Place over medium high heat and bring to a boil. Lower the heat to a simmer and let cook for about 45 minutes to an hour on low. Partially cover the pot with a lid to prevent the broth from reducing too much.
Remove the pork hock to a plate and set aside. Carefully measure the hot broth, adding water as needed so that you have the same amount of liquid that you started with. Set the broth aside while you start the soup.
Make the soup
Place a large pot over medium high heat and add the olive oil. Add the onions, carrots, and celery and sauté for 3 to 4 minutes until the vegetables have softened. Add the minced garlic and sauté for another minute until fragrant. Rinse the split peas through a fine mesh strainer and add to the pot. Add the reserved broth along with the pork hock.
Tie the fresh thyme together with the bay leaves to make a bouquet garni and add to the soup. Bring the soup to a simmer and then reduce the heat to low. Skim any foam or fat from the surface of the soup. Cover partially with a lid and simmer for about 1 hour 30 minutes until the peas are tender. Stir the soup occasionally to prevent sticking on the bottom.
Serve the Split Pea Soup with Smoked Pork Hock
The soup is done with the peas are tender and are beginning to break down. Remove and discard the bouquet garni. Remove the pork hock and let cool briefly. Check the soup for seasoning, adding salt only if necessary. Add the pepper and grainy mustard, stirring to combine. If the consistency is too thick, you can add a bit more broth. Pull the meat from the bone, trimming off the fat and skin. Chop the meat into small pieces and return to the soup. Enjoy!
