James Martin Pea And Ham Soup

This easy and delicious Pea and Ham Soup by James Martin is a creamy, comforting meal perfect for any day. Made with tender ham hock and sweet peas, it’s quick to prepare using common pantry ingredients. Serve it hot with charred garlic bread for a hearty dish that’s both satisfying and flexible for your table.

Ingredients Needed

For the ham hock:

• 1 small ham hock (about 1kg / 2.2 lbs)
• 1 large onion, thickly sliced
• 1 shallot, thickly sliced
• 1 garlic bulb, halved horizontally
• 2 carrots, cut into chunks
• 1 celery stick, cut into chunks
• 3 sprigs of parsley
• 1 sprig of thyme
• 1 bay leaf
• Small handful of peppercorns

For the soup:

• 25g (2 tbsp) unsalted butter
• 400g (3 cups) frozen peas
• 1 large bunch flat-leaf parsley, roughly chopped
• 150ml ( (⅔ cup) double cream, plus more to serve
• Sea salt and freshly ground black pepper
• 2 tbsp rapeseed oil (or vegetable oil)
• 1 long baguette, halved lengthways and widthways
• 2 garlic cloves, halved

How To Make Pea And Ham Soup

1. Prepare the ham hock: Place the ham hock into a deep saucepan and add the onion, shallot, garlic bulb, carrots, celery, parsley, thyme, bay leaf, and peppercorns. Cover with water, bring to a boil slowly, then reduce the heat and simmer for 1½–2 hours. Turn off the heat and let it cool slightly.
2. Shred the ham: Remove the ham hock from the stock, shred the meat from the bone, and set aside. Strain and reserve the stock.
3. Cook the soup: Place a saucepan over medium heat and add butter, peas, parsley, 750ml (3 cups) of the reserved ham stock, and cream. Bring to a simmer.
4. Blend the soup: Pour the soup into a blender, filling it only one-third full. Cover loosely to allow steam to escape and blend until smooth. Repeat in batches if necessary. Return the puréed soup to the saucepan and heat through. Season with salt and pepper to taste.
5. Prepare the bread: Heat a griddle pan until hot. Drizzle half the rapeseed oil over the cut side of the baguette and place on the griddle, cut side down. Cook until charred, then rub with the cut side of the garlic cloves.
6. Assemble and serve: Ladle the soup into bowls, and top with shredded ham, a drizzle of cream, and the remaining rapeseed oil. Serve with the charred bread on the side.

Recipe Tips

• Cook the ham hock slowly: Simmer the ham hock on low heat for 1½–2 hours to ensure the meat becomes tender and flavorful.
• Blend in batches: When blending hot soup, work in small batches and keep the lid slightly open to release steam and prevent accidents.
• Don’t skip straining the stock: Straining the stock removes any small bones or bits, giving you a smooth and clean base for the soup.
• Char the bread properly: Griddle the baguette until golden and slightly crispy to enhance its flavor and pair perfectly with the creamy soup.

How To Store And Reheat Leftovers?

• Refrigerate: Let the Pea and Ham Soup cool to room temperature first. Transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Allow the soup to cool completely, then pour it into freezer-safe containers. Freeze for up to 3 months. To use, thaw in the fridge overnight before reheating.
• Reheat: Place the soup in a saucepan over medium heat and reheat for 5–7 minutes, stirring occasionally, until it’s heated through evenly.

Nutrition Facts

Serving Size: 1 cup

• Calories: 220
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 15mg
• Sodium: 800mg
• Potassium: 470mg
• Total Carbohydrate: 30g
• Dietary Fiber: 11g
• Sugars: 5g
• Protein: 15g

Try More James Martin Recipes:

• James Martin Mint Sauce
• James Martin Lemon Chicken
• James Martin Crumpets
• James Martin Potato Bacon And Cheese