A velvety Pea and Ham Soup that tastes like comfort in a bowl. Sweet peas, savoury ham, and a touch of cream come together in a rich, silky purée. Each spoonful feels like a warm hug, finished with fresh pea shoots, watercress, and a swirl of crème fraîche.
Prep: Less than 30 mins
Cook: Less than 10 mins
Serves: Serves 4
Dietary: Contains dairy, non-vegetarian
By James MartinFrom Saturday Kitchen Recipes
This Pea and Ham Soup earns a Nutri-Score B, thanks to its balance of vegetables, lean ham, and moderate cream. It’s a comforting option that’s still light enough for a weekday meal.
Equipment
Ingredients
- 25g/1oz butter
- 2 banana shallots, peeled and finely chopped
- 1 garlic clove, finely diced
- 400g/14oz frozen peas
- 350ml/12fl oz ham stock
- 150ml/5fl oz double cream
- Salt and freshly ground black pepper, to taste
- 125g/4½oz shredded ham hock
- 4 tbsp crème fraîche
- Small handful baby watercress
- Small handful pea shoots
- 2 tbsp extra virgin olive oil
Customise
- Swap ham hock for smoked bacon lardons if that’s what you’ve got.
- Use vegetable stock instead of ham stock for a lighter, vegetarian version.
- Try single cream or even full-fat milk for a less rich texture.
Method
Soften the base (5 mins)
- Melt the butter in a hot saucepan, then add the shallots and garlic. Gently cook for about two minutes until they soften and smell fragrant. Keep the heat low so they don’t brown.
Blend the peas and stock (5 mins)
- Add the peas and ham stock to the pan and bring it up to a lively boil. Once bubbling, lower the heat and let it simmer for 2–3 minutes—just enough for the peas to stay bright green.
Purée to perfection (5 mins)
- Cool slightly before transferring the mixture to a blender. Add the cream and blend until smooth and silky. Return the soup to the pan to warm through, seasoning with salt and pepper to taste.
Serve and garnish (3 mins)
- Ladle the soup into warm bowls. Finish each with a spoonful of shredded ham, a dollop of crème fraîche, a handful of pea shoots and watercress, and a little drizzle of olive oil. Serve immediately while it’s hot and velvety.
What can you serve with this
- Crusty bread – Perfect for soaking up every drop of soup.
- Cheese scones – Add a savoury edge that pairs beautifully with the creamy soup.
- Smoked salmon crostini – Light yet elegant for a starter combination.
- Herb salad – A refreshing, peppery contrast to the rich base.
FAQs for Pea and Ham Soup
- Can I use fresh peas instead of frozen? Yes, but blanch them briefly to maintain their bright green colour.
- How long does Pea and Ham Soup last in the fridge? It keeps for up to three days in a sealed container.
- Can I freeze this soup? Absolutely. Cool it first, then freeze for up to two months.
- Is this soup gluten free? Yes, if you use a gluten-free ham stock.
- Can I omit the cream? Yes, substitute with a splash of oat cream or milk for a lighter version.
- Why is my soup not bright green? Overcooking the peas dulls their colour, so keep the cooking time short.
- What’s the best way to reheat it? Warm it gently over low heat to avoid splitting the cream.
- Can I serve this chilled? Yes, it makes a refreshing summer starter when served cold.
Nutri-score Health Check
This recipe scores a Nutri-Score of B, based on its mix of protein, fibre, and moderate saturated fat. It strikes a balance—comforting yet not overly indulgent.
Positive Factors
- Peas provide fibre, vitamins, and bright colour.
- Ham hock adds protein and depth of flavour.
- Olive oil brings heart-healthy fats.
Negative Factors
- Double cream increases saturated fat content.
- Crème fraîche adds richness but raises calorie count slightly.
This score has been automatically calculated from the ingredients and is intended only as a guide.
