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–+ servings
Pea and Ham soup in a bowl topped with chunks of ham

Pea and Ham Soup

By: Deborah
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting store cupboard soup.
PREP: 10 minutes
COOK: 25 minutes
TOTAL: 35 minutes
Course: Soup, Starter
Cuisine: British
Servings: 4 people
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Equipment

Ingredients

  • knob of butter
  • 1 onion chopped
  • 1 medium potato peeled and diced
  • 1 l (4 ¼ cups) ham stock (made with 2 stock cubes – I use Knorr)
  • 500 g (17.6 oz) frozen petit pois
  • 300 g (10.6 oz) thickly sliced ham trimmed of any fat and diced
  • salt and freshly ground black pepper

Instructions

  • Heat a knob of butter in a saucepan and when lightly foaming gently cook the chopped onion for 5 minutes, until softened, but not coloured.
  • Tip in the diced potato and stir to coat in the butter, then pour over the stock. Simmer for 7 to 10 minutes until the potatoes have softened.
  • Add in the frozen petit pois and bring it back to the boil. Cook for a couple of minutes. Season to taste.
  • Remove from the heat and blend until smooth. Stir in the diced ham and serve.

Notes

  • This pea and ham soup recipe is easily adapted if you’re cooking for less or more people.
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Nutrition

Calories: 406kcal | Carbohydrates: 33g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 1446mg | Potassium: 1254mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1089IU | Vitamin C: 63mg | Calcium: 71mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, festive ham, frozen peas, gammon, leftover ham, petit pois, winter warmer
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