James Martin Pea And Ham Soup is a creamy blend of frozen peas, chopped cooked ham, milk, and chicken stock that comes together in about 15 minutes. A full kilogram of peas goes into the pot, so the green flavor hits deep and sweet in every spoonful.
This recipe features on the BBC from James Martin’s cooking segments, and he starts by sweating sliced onions and garlic in olive oil and butter. He sautés the ham until hot, then pours in milk and water with stock cubes before adding the peas for a quick two-to-three-minute boil.
Blending the soup right after that short boil keeps the color vivid and the taste fresh, because peas that sit too long in hot liquid turn starchy and dull.
James Martin Pea And Ham Soup
Description
Onions and garlic softened in butter and olive oil with sautéed ham, then simmered with milk, water, stock cubes, and a kilogram of peas before everything gets whizzed into a velvety, bright green soup.
Ingredients
Instructions
- Heat the olive oil and butter in a large saucepan, then add the sliced onion and crushed garlic, cover, and sweat for 3 to 4 minutes.
- Add the chopped ham and continue to sauté for a further 2 to 3 minutes until heated through.
- Pour in the milk and water, crumble in the stock cubes, and bring the mixture to the boil.
- Add the peas and return to the boil for 2 to 3 minutes until hot through.
- Transfer the soup to a blender and whizz until completely smooth.
- Season with salt and freshly ground black pepper to taste, then serve.
FAQs
Can I use fresh peas instead of frozen?
Fresh peas work if they are young and tender, but frozen ones are better here because they are picked and locked in at peak sweetness. Older fresh peas turn starchy and lose the bright flavor that makes this soup stand out. Blanch them for one minute before adding to the pot.
Why does the recipe use milk instead of cream?
Milk gives the soup a light, creamy body without making it feel heavy, which is why it works so well for a midweek meal. Cream would thicken the texture and mask the fresh taste that James Martin wants front and center. If you prefer something richer, swap half the milk for double cream.
Can I use a stick blender instead of a jug blender?
A stick blender works directly in the pot, which saves time and washing up. Blend in long pulses until the soup reaches a completely smooth consistency with no lumps remaining. Small bits of ham that resist blending are fine because they add a nice texture to each bowl.
How do I store and reheat this soup?
Let the soup cool completely, then transfer to an airtight container and keep in the fridge for up to three days. Reheat gently over low heat on the stove, stirring often, and add a splash of milk if it has thickened too much. This soup also freezes well for up to two months in portioned containers.
What can I serve alongside this soup?
Warm crusty bread or thick buttered toast pairs naturally because the firm crumb holds up when dipped into the creamy base. A sharp green salad with a tangy dressing cuts through the richness and adds crunch to the meal. You could also try it alongside Bread Sauce for a proper British spread.
Can I make this soup without ham?
Leave the ham out and use vegetable stock cubes instead of chicken to keep it fully vegetarian, since the method stays exactly the same. Add a pinch of smoked paprika or a teaspoon of miso paste to replace the savory depth the meat provides. The peas still carry enough natural sweetness on their own, similar to Broccoli Soup.