Pea And Ham Soup With Mustard Croûtes

Pea and Ham Soup with Mustard Croûtes is a quick, nutritious lunch. Use thick-cut deli ham or leftover roast ham, and the crispy mustard croûtes add a perfect crunch to this easy meal.

Ingredients Needed:

• 4 tbsp (50g) butter
• 1 onion, coarsely chopped
• 1 stalk of celery, coarsely chopped
• 3 cups (750ml) chicken stock
• 1lb 2oz (500g) frozen peas
• 2 tbsp snipped fresh chives
• 7oz (200g) roast ham off the bone, excess fat removed
• Salt and freshly ground black pepper

For The Croûtes:

• 2 tbsp (scant 1oz) butter, room temperature
• 1 1/2 tsp Dijon mustard
• 16 slices from a baguette loaf, cut about 1/2in (1cm) thick

How To Make Pea And Ham Soup With Mustard Croûtes:

1. Soften the vegetables: Melt the butter in a large pan over medium heat. Add the onion and celery and fry for 8–10 minutes, stirring often, until softened but not browned.
2. Add stock and peas: Pour in the chicken stock and bring to a boil over high heat. Stir in the peas and quickly bring them back to a boil, then reduce the heat and simmer for 3 minutes or until the peas are just cooked.
3. Purée the soup: Using a blender or food processor, purée the soup with the chives until smooth. Return the soup to the pan.
4. Add the ham: Shred the ham into small, bite-sized pieces and drop them into the soup. Set aside.
5. Make the croûtes: Preheat the broiler to its highest setting. Beat the butter and mustard together. Lay the baguette slices on a baking sheet and toast on both sides under the broiler until golden. Spread the mustard butter on one side of each slice.
6. Reheat and serve: Reheat the soup briefly over low heat. Season with salt and pepper, then serve with the mustard croûtes on the side.

Keys to Perfection:

• Bright Green Color: Quickly add the peas to the boiling stock and start timing the cooking as soon as it returns to a boil. This fast cooking ensures the peas remain soft enough to purée without losing their vibrant color.
• Bite-Sized Pieces of Ham: For the best texture, aim for bite-sized pieces of ham. Use two forks—one to hold the ham steady and the other to shred it apart into small pieces.
• Crispy Croûtes: When broiling the baguette slices, keep a close eye on them to avoid burning. Spread the mustard butter on the bread while it’s still warm for the best results.

How To Store & Reheat Leftovers

Storing in the Fridge: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 3 days.

Freezing: To freeze, let the soup cool down fully. Pour it into freezer-safe containers, leaving some space at the top. Freeze for up to 3 months. For the croûtes, it’s best to store them separately in a sealed bag at room temperature.

Reheating: To reheat the soup, warm it on the stove over low heat, stirring occasionally until heated through.

Try More Easy Soup Recipes:

• Lentil Soup
• Vegetable Soup
• Broccoli And Stilton Soup
• Carrot And Coriander Soup