Pea & ham soup in a rustic bowl with spoon & napkin

Pea & ham soup

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(31 ratings)
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Prep: 10 mins Cook: 15 mins

Easy

Serves 4

A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal243
  • fat6.3g
  • saturates2.2g
  • carbs18.3g
  • sugars6.2g
  • fibre7.3g
  • protein28.5g
  • salt2.1g
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Ingredients

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 medium potato, peeled and diced
  • 1l ham or pork stock (see 'Try', below)
  • 500g frozen petit pois
  • 300g thickly sliced ham, trimmed of any fat and diced

Method

  1. Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.

  2. Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.

  3. Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.

  4. Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

  • Recipe Tip

    Making stock

    If you cook a gammon or ham, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven’t got any reserved stock, use pork stock cubes in this recipe.

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Comments, questions and tips

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forsyth1234
20th Mar, 2018
4.05
Cooked for lunch today using ham stock from the weekend. Very quick and easy. A little thin I thought, so I just boiled up another couple of potatoes, added to the soup and re-blitzed - which did the trick.
hannahdoyle93
10th Feb, 2018
5.05
Really easy and tasty. I also added some tarragon which gave it a nice depth of flavour.
Tresh-jc
17th Dec, 2016
Make this after I've boiled an unsmoked ham. The ham goes to glaze. The stock goes to soup. No need for chicken or veg stock.
alisonmclaine@b...
28th Oct, 2016
Absolutely delicious soup, I am no fan of Pea and Ham soup but my husband absolutely loves it so made it as a treat. It was absolutely lovely, I followed tips from others on here and blended half of the ham and chopped the other to put in the blended. It was lovely 5*
smcgettigan
1st Jun, 2016
5.05
This is magnificent! Also blended half the ham along with the peas - I had it just as for the first bowl and added a spot of mint sauce to the second - I couldn't choose which was best!
risky76's picture
risky76
1st Jul, 2018
I made this today for my husband. I followed what some of the other commentators said and put a load of the ham in before blending, then added the rest as a topping. I put a bunch of parsley in as well. I also seasoned it generously. Husband loved it. It does serve four, and as I don't eat meat, I've frozen the remaining three portions so he can take to work for lunch. This one is a winner.
Louise Neal
3rd Mar, 2016
5.05
Great recipie . I love pea and ham soup and this was so easy to make!!
caz21b
14th Feb, 2016
Simple, tasty and quick recipe. I had originally slow cooked the ham in a honey and mustard glaze and used the cooking juices in the soup - absolutely delicious and will definitely be made again! Would give it 5 stars but for some reason the rating won't work on iPad :( Freezes well.
hilaryys
9th Jan, 2016
5.05
Made this with the stock from cooking Tom Kerridge's very aromatic candied roast ham with star anise so had some lovely additional depth of flavour.
jreid88
3rd Jan, 2016
Easy and delicious. I also put most of the ham in pre-blend and then shred the remaining ham and garnished on top of the soup.

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mags3011
30th Dec, 2013
I don't have any stock available so will be using a stock cube, how much water should I mix it with??
risky76's picture
risky76
19th Mar, 2016
I used around a litre with one knorr stock cube.
hilaryys
9th Jan, 2016
5.05
If you like your soups thicker, just add a bit more potato!
chocolateteabag
14th Oct, 2015
Lovely and brilliant green. A nice change from the usually duller coloured and slightly floury split pea soups. Add a smidgen of garlic for extra flavour, plus some freshly chopped flat leafed parsley to serve. If it isn't thick enough for you, add a little flour, or a larger potato next time. I served ours with a swirl of half fat creme fraiche, some crispy baked croutons and ready prepared ham hock. Delicious!