|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|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. It's 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. Serve with warm bread and mint butter, or make the ultimate British cheese toastie for a decadent dinner.
- 4 tablespoons cold-pressed canola oil (or olive oil)
- 1 large onion (finely chopped)
- 1 clove garlic (finely chopped)
- 4 cups of beef stock (or chicken)
- 1/4 cup parsley (finely chopped)
- 1 sprig mint (plus extra for garnish)
- 1.1 pounds (500 grams) frozen green peas (divided)
- 1/3 pound cooked ham (cut into pea-sized dice; divided)
- Dash salt
Gather the ingredients.
In a large heavy-bottomed 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, about 5 mins. The onions should be softened but not browned.
Add the garlic and cook for another minute.
Add the 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.
Simmer over a gentle heat for 10 minutes. The peas should be cooked and the ham warmed throughout.
Working in batches, 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.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- 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 it with your herb of choice. Tarragon and chervil also make great partners with green peas and ham.