This one’s for when it’s a bit chilly, the fridge is looking sad, and you just need something warm, simple, and proper comforting.
Mary Berry’s Pea and Ham Soup is a classic. It’s green, it’s gorgeous, and it’s done in under half an hour. Sweet peas, soft potato, a bit of ham for bite — all blended up into this creamy, savoury bowl of joy.
I’ve made this midweek, I’ve made it for guests, and once I even served it in tiny espresso cups at a party. It went down a treat.
Why You’ll Love It
- Done in 25 minutes — start to finish
- Thick, velvety, and packed with protein
- A perfect way to use up leftover ham
- Freezer-friendly, lunch-friendly, stress-free
- One pot, minimal washing up — always a win
Ingredients
- Knob of butter
- 1 onion, chopped
- 1L ham or pork stock (whatever you’ve got)
- 1 medium potato, peeled and diced
- 500g frozen petits pois (or garden peas)
- 300g thick-cut ham, diced (trim off the fat)
How to Make Mary Berry Pea and Ham Soup
Start with the onion:
Melt the butter in a pan. Once it starts to foam, add the onion and cook gently — you want it soft, not brown.
Add the potato:
Stir it through the buttery onions. Then pour in the stock. Simmer until the spuds are soft — should only take about 10 minutes.
Time for peas:
Chuck in the frozen peas and bring everything back to the boil. Let it bubble for a minute or two — not long.
Blend it:
Take the pan off the heat and blend until smooth. Hand blender or jug blender — up to you.
Finish with ham:
Stir through the diced ham. Taste for seasoning. Done.
Common Mistakes and How to Dodge Them
Too salty?
Ham and stock can both be salty — taste before adding extra.
Too thick?
Just add a splash more stock or a bit of boiling water.
Too thin?
Let it simmer a bit longer after blending or add a few more peas and blitz again.
Want it richer?
A dash of double cream stirred in at the end never hurt anyone.
Storage and Reheating
Fridge:
Keeps well for up to 3 days in a sealed tub.
Freezer:
Freeze in portions for up to 3 months. Label it — green mystery soup is a thing.
To reheat:
- Microwave: 2–3 minutes, stirring halfway.
- Stovetop: Gentle heat, stir often.
- Oven: Not ideal for soup — but 150°C, covered, for 20 mins will do in a pinch.
What to Serve It With
- Chunky bread with butter (classic)
- Cheese toasties (do it)
- Garlic croutons
- A green salad if you’re feeling balanced
- A swirl of cream and black pepper on top for flair
FAQs
Q: Can I use garden peas instead of petits pois?
A: Absolutely. Any frozen peas will do the trick.
Q: Can I add other veg?
A: Yep — celery, leeks, or even a handful of spinach at the end.
Q: Can I make it vegetarian?
A: Sure — use veggie stock and skip the ham. Maybe add some mint or a swirl of crème fraîche.
Q: Can I use a slow cooker?
A: You can, but honestly, it’s quicker on the hob. Save the slow cooker for stews.
Nutrition (Per Serving – Approx.)
- Calories: 243 kcal
- Fat: 6.3g
- Saturates: 2.2g
- Carbs: 18.3g
- Sugars: 6.2g
- Fibre: 7.3g
- Protein: 28.5g
- Salt: 2.1g
Try More Mary Berry Recipes:
- Mary Berry French Onion Soup
- Mary Berry Carrot And Coriander Soup
- Mary Berry Cauliflower Cheese Soup
Mary Berry Pea And Ham Soup
Description
Mary Berry’s Pea and Ham Soup is a quick, classic British comfort dish — made with buttery onion, potatoes, peas, and chunky ham. It’s blended smooth and hearty, ready in under 30 minutes, and perfect for a cosy lunch or dinner.
Ingredients
Instructions
- Melt butter in a saucepan. Add onion, cook gently until soft.
- Stir in potato. Add stock. Simmer until the potato is soft.
- Add peas. Bring to boil and cook 2 minutes.
- Remove from heat. Blend until smooth.
- Stir in ham. Check seasoning. Serve.
Notes
- Use good ham and decent stock — makes a big difference.
- Blend smooth or leave it chunky — up to you.
- Add cream if you fancy. Or not. It’s brilliant either way.