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Pea & ham soup

Contains pork – recipe is for non-Muslims only
A meaty and vibrant soup that's great for using up festive ham leftovers or as a comforting storecupboard soup

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 243
  • Carbohydrates 18.3
  • Saturated Fat 2.2
  • Sugar 6.2
  • Protein 28.5
  • Fat 6.3
  • Fibre 7.3
  • Salt 2.1

Nutrition per serving

  • Calories 243
  • Carbohydrates 18.3
  • Saturated Fat 2.2
  • Sugar 6.2
  • Protein 28.5
  • Fat 6.3
  • Fibre 7.3
  • Salt 2.1

Ingredients

  • knob of butter
  • 1 onion, chopped
  • 1l ham or pork stock (see 'Try', below)
  • 1 medium potato, peeled and diced
  • 500g frozen petits pois
  • 300g thickly sliced ham, trimmed of any fat and diced

Tip

Making stock
If you cook a gammon or ham, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven’t got any reserved stock, use pork stock cubes in this recipe.

Method

  1. Heat the butter in a saucepan and when lightly foaming gently cook the onions until softened, but not coloured. Tip in the potato and stir to coat in butter, then pour over the stock. Simmer until softened.

  2. Tip in the frozen peas and bring back to the boil. Cook for a couple of mins. Remove from the heat and blend until smooth. Stir in the diced ham and serve.

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