|Nutritional Guidelines (per serving)|
|Servings: 1 Pot (4 to 6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Green pea and ham soup is a classic British dish normally made using dried, split peas that, although delicious, do require some planning for the long slow cooking of the split peas. Another great way to make a similar soup is with frozen green peas which are often already in your freezer.
As well as peas, the soup uses cubes of cooked ham, (also the perfect way to use up any leftover baked ham) which give the soup the perfect texture and make a filling dinner in just 30 minutes.
- 4 tablespoons cold-pressed rapeseed oil (or olive oil)
- 1 large onion (finely chopped)
- 1 clove garlic (finely chopped)
- 4 cups of beef (or chicken) stock
- 1/4 cup parsley (finely chopped)
- 1 sprig mint (plus extra for garnish)
- 1.1 pounds frozen green peas
- 1/3 pound cooked ham (cut into pea-sized dice)
- Dash salt
Gather the ingredients.
In a large heavy-based saucepan, heat the oil over medium heat being careful not to burn it (if it does smoke start again). Add the onions and cook until translucent, for about 5 mins. The onions should be softened but not browned.
Add the garlic and cook for another minute.
Add your chosen stock, chopped parsley, the leaves from the sprig of mint, 2/3 of the peas and 2/3 of the ham. Reserve remaining peas and ham on the side. Simmer over a gentle heat for 10 minutes. The peas should be cooked and the ham warmed throughout.
Carefully blend the soup in a food processor until a thick, chunky soup is created. If the soup is too thin it can be reduced down next, and if too thick, add a little boiling water.
Pour the soup back into the saucepan, add the remaining peas and ham, and heat until the peas are cooked and the ham warmed right through. Check the seasoning and add black pepper and salt as desired. Be very careful with the salt as the ham is already quite salty.
Serve hot in warm bowls to keep the temperature and enjoy!
Watch Out for Steam
- When blending hot liquids always work in batches and don't try to maximize your time by putting everything in at the same time, unless it's just two cups of liquid. Steam from hot liquids can make your blender or food processor lid to pop off, causing painful burns and a kitchen mess that you might be cleaning for weeks (just look at your ceiling after the fact).
- Use a kitchen towel on top of the food processor to prevent burning or leave the center cap of the blender off and cover with a towel.
- Safety first!
For a Beautiful Soup
- Trim any excess fat from the ham before using; it helps keep the soup leaner and less greasy.
- If you under-blend the soup, the skins of the peas will still be visible, so make sure these are well blended. Alternatively, cook all the peas first in the broth, blend thoroughly, strain in a colander to get rid of any skins, and then add the ham.
- Mint is a great herb for peas but replace with your herb of choice. Tarragon and chervil also make great partners with green peas and ham.
- Serve with warm bread and mint butter, or make the ultimate British cheese toastie for a decadent dinner.