20 mins
Ham and Pea Soup
Recipe by Graham
Ham and Pea Soup is one of my favourites, particularly on a cold day. This is a good way to use leftover ham, quite inexpensive, and VERY tasty. The recipe calls for cooked ham which means it's a good way to use up leftovers. On the other hand, if you cut uncooked ham small enough, it will cook in just a couple of minutes when placed in the hot liquid. Don't forget to serve with fresh bread toasted in the oven.
Ham and Leek Bake 
Ham, Pea and Mint Pasties Ingredients for Ham and Pea Soup
Currently displaying quantities in US Imperial Measurements
How to Cook Ham and Pea Soup
- Peel and chop the onion, peel and finely chop the garlic and dice the ham into cubes about ½" - 1" (1cm - 2cm) across. Heat the butter in a pan and sweat the onion and garlic for 5 minutes at low heat. Add the flour and cook for 3 minutes stirring regularly (don't allow the flour to brown).
- Slowly pour in the stock, stirring continuously, then add the milk. Bring to the boil, add the peas and cook for no more than 5 minutes. Purée the mixture in a blender. (Do not overfill the blender more than half way, so it will be necessary to blend in batches).
- Return the soup to a clean pan. Season with salt and freshly ground pepper, add the ham and warm through (about three of four minutes). Purée again and sprinkle freshly chopped parsley over each serving. Serve with buttered bread toasted in the oven.
GRAHAM'S HOT TIP:
An alternative way of preparing Ham and Pea Soup is to chop the ham into smaller pieces - ¼" - ½" (5mm - 1cm) but do not purée the soup again at the end. I personally prefer it this way, since it adds a nice extra 'texture' to savour. I also hold back a few peas and throw them in at the end to add a bit of interest!
Reviews of Ham and Pea Soup
| March 14 2015 That is really easy and tasty. Definitely a keeper. miaivanova (3 reviews) |
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