This easy Pea and Ham Soup is a warm, comforting meal that’s quick to prepare and perfect for a chilly day. Made with creamy peas, tender ham, and common pantry ingredients, it’s a simple yet satisfying dish. You can even swap ingredients like vegetable stock or add fresh mint for extra flavor!
Ingredients Needed
- 1 tbsp (15ml) vegetable oil
- 1 medium onion, finely chopped
- 1 large potato (about 250g/9oz or 1 medium potato) cut into small cubes
- 300g/10½oz frozen petits pois or garden peas (or 2 cups)
- 400ml/14fl oz chicken stock (or vegetable stock if preferred, about 1¾ cups)
- 200ml/7fl oz semi-skimmed or whole milk (or ¾ cup)
- 100g/3½oz thick-cut ham (or about 3.5 oz sliced ham)
- Small handful of fresh mint leaves (optional)
- Salt and freshly ground black pepper
How To Make Traditional Pea And Ham Soup
- Heat Oil: Heat the vegetable oil in a large saucepan over low to medium heat. Add the onion and potato, then season with salt and pepper. Stir to coat the vegetables in the oil.
- Cover and Cook: Take a piece of baking paper large enough to cover the top of the pan, scrunch it up, then unfold it. Lay the paper over the surface of the vegetables, sealing it right to the edges of the pan to help cook the vegetables more quickly. Cover with a lid and cook on low heat for 8-10 minutes until the potatoes are tender and the onions are soft and translucent.
- Add Peas and Stock: Remove the paper. Add the peas and stock to the pan, bringing it to a boil. Cook for a couple of minutes, or until all the peas have floated to the top and are tender and bright.
- Blend: Remove the pan from the heat. Using a stick blender, process the peas until very smooth. Add the milk (or use more stock, water, or cream if preferred). Tear in most of the ham.
- Simmer and Season: Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
- Serve: Ladle the soup into bowls, then scatter with the remaining ham and a few torn mint leaves if using.
Recipe Tips
- Blend to Your Preference: For a chunkier texture, blend only half of the soup and leave the rest unblended. This adds depth and variety to each spoonful.
- Adjust Seasoning: Taste your soup before serving and adjust the salt and pepper according to your preference, especially since the ham can add extra saltiness.
- Garnish for Flavor: When serving, add a few torn mint leaves on top. This adds a fresh taste and enhances the soup’s appearance.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Pea and Ham Soup cool until it reaches room temperature. Then, 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 a freezer-safe container or a resealable freezer bag and freeze for up to 3 months. To thaw, transfer the soup to the fridge for several hours or overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat. Stir occasionally and cook until it’s warmed through about 5-10 minutes.
Nutrition Facts
Serving Size: 1 cup (about 249g)
- Calories: 230
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 20mg
- Sodium: 820mg
- Potassium: 645mg
- Total Carbohydrate: 31g
- Dietary Fiber: 11g
- Sugars: 6g
- Protein: 17g
Try More Easy Soups:
- Lasagne Soup Recipe Uk
- Leftover Turkey Soup Recipe Uk
- Cherry Tomato Soup Recipe Uk
- Garlic Soup Recipe Uk
Traditional Pea And Ham Soup Recipe UK
Description
This easy Pea and Ham Soup is a warm, comforting meal that’s quick to prepare and perfect for a chilly day. Made with creamy peas, tender ham, and common pantry ingredients, it’s a simple yet satisfying dish. You can even swap ingredients like vegetable stock or add fresh mint for extra flavor!
Ingredients
Instructions
- Heat Oil: Heat the vegetable oil in a large saucepan over low to medium heat. Add the onion and potato, then season with salt and pepper. Stir to coat the vegetables in the oil.
- Cover and Cook: Take a piece of baking paper large enough to cover the top of the pan, scrunch it up, then unfold it. Lay the paper over the surface of the vegetables, sealing it right to the edges of the pan to help cook the vegetables more quickly. Cover with a lid and cook on low heat for 8-10 minutes until the potatoes are tender and the onions are soft and translucent.
- Add Peas and Stock: Remove the paper. Add the peas and stock to the pan, bringing it to a boil. Cook for a couple of minutes, or until all the peas have floated to the top and are tender and bright.
- Blend: Remove the pan from the heat. Using a stick blender, process the peas until very smooth. Add the milk (or use more stock, water, or cream if preferred). Tear in most of the ham.
- Simmer and Season: Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty.
- Serve: Ladle the soup into bowls, then scatter with the remaining ham and a few torn mint leaves if using.
Notes
- Blend to Your Preference: For a chunkier texture, blend only half of the soup and leave the rest unblended. This adds depth and variety to each spoonful.
- Adjust Seasoning: Taste your soup before serving and adjust the salt and pepper according to your preference, especially since the ham can add extra saltiness.
- Garnish for Flavor: When serving, add a few torn mint leaves on top. This adds a fresh taste and enhances the soup’s appearance.
Traditional Pea And Ham Soup Recipe UK