Name: Summery pea and ham soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: British
Ingredients: 750g smoked gammon joint; 1 brown onion, peeled and roughly chopped; 3 cloves garlic, smashed; 2 carrots, roughly chopped; 2 tsp black peppercorns; 2 shallots, peeled and thinly sliced; 2 cloves garlic, peeled and finely sliced; 500g frozen petit pois; 2 sprigs mint, leaves picked and roughly chopped; To serve: creme friache, mint sprigs

Up your greens…and no, it doesn’t involve salad

Now, that’s not to say I don’t enjoy a salad, because when they’re good, they’re incredible (like my panzanella salad), but when you’re not feeling leafy greens, this is a much nicer way to sneak in your five a day. Tuck in your lunch (at home or in the office) without a limp lettuce leaf in sight.

A perfect transition to summer

This is one of those soups that feels both light yet filling. Warming yet fresh. So everything you’d want in a summery soup. It’s vibrant and packed with goodness, but you still get a decent hit of protein from the chunks of delicious gammon.

To make it a little more hearty, I like to throw in some crusty bread with plenty of salted butter. I can’t enjoy a soup without a little bit of bread.

It’s not just a load of peas

Now, I know you can just see a sea of green, but there are more layers to this. Alongside the petit pois, we’ve got garlic, shallots, salt, black peppercorns and a lovely bit of fresh mint. The liquid added is from the reserved gammon water.

To then finish it off, I threw in chunks of ham, a swirl of crème fraîche and some extra mint sprigs for that restaurant feel.

The gammon

I used a 750g smoked gammon joint, so once you’ve cubed what you need for the soup, you’ll likely have some leftovers, which you can use for:

Sandwiches
Salads
Toasties
Sliced with a jacket potato
Stirred into a cheesy potato gratin
Glazed with honey & mustard and baked

Basically, anywhere you’d use ham really.

The gammon can also be sliced, tightly wrapped in clingfilm and frozen for up to 3 months.

What else can I serve this soup with?

As mentioned earlier, crusty bread and salted butter is the ideal combo, but if you want to mix things up:

Garlic bread
Cheese toasties
Warm flatbreads or pittas
Chilli oil on top for a bit of heat

I don’t have time to cook gammon, any other options?

If you’re short on time, you can simply use shop-bought cooked ham instead and swap in a good quality chicken stock, or simply add a bit of extra seasoning to your liquid.

Freezer-Friendly (who doesn’t love a meal you can batch?)

Yes, you can freeze this soup.

I like to spoon the soup into freezer bags and lay them flat which saves space and makes defrosting quicker. Perfect for those days when you want something homemade but can’t be bothered to actually cook.

And as mentioned, the gammon itself freezes well too, just wrap it well and it’ll keep for up to 3 months.

FAQ

Can I make this vegetarian?
Yep! Just skip the ham and use a really good veg stock. You could add white beans or lentils for that missing protein.

Can I make it dairy-free?
Yep! Just leave out the crème fraîche or swap it for a dairy-free alternative.

Can I use frozen peas?
100% yes. That’s what I used and do people use fresh peas very often?! Frozen petit pois are perfect for this and actually give you that lovely sweetness.

How long does it last in the fridge?
About 3 days in an airtight container and then just reheat gently on the hob.

Summery pea and ham soup

By Poppy Cooks

https://www.poppycooks.com/recipes/summery-pea-and-ham-soup/

Fresh, vibrant pea and ham soup packed with protein, mint and creamy crème fraîche. An easy, comforting recipe perfect for lunch, batch cooking and freezing.

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 45 mins

Serves 6

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Ingredients

Metric Imperial

Metric

750g smoked gammon joint
1 brown onion, peeled and roughly chopped
3 cloves garlic, smashed
2 carrots, roughly chopped
2 tsp black peppercorns
2 shallots, peeled and thinly sliced
2 cloves garlic, peeled and finely sliced
500g frozen petit pois
2 sprigs mint, leaves picked and roughly chopped
To serve: creme friache, mint sprigs

Imperial

1.6lbs smoked gammon joint
1 brown onion, peeled and roughly chopped
3 cloves garlic, smashed
2 carrots, roughly chopped
2 tsp black peppercorns
2 shallots, peeled and thinly sliced
2 cloves garlic, peeled and finely sliced
1.1lbs frozen petit pois
2 sprigs mint, leaves picked and roughly chopped
To serve: creme friache, mint sprigs

Instructions

Place the raw gammon into a large saucepan and tip in the roughly chopped carrots and onions, bashed garlic, peppercorns and bay leaves. Pour in enough cold water to cover the ham and place over a medium high heat.
Bring to a boil, then turn the heat down to medium low and simmer for 1 hour, until the ham is cooked through. Remove the ham from the water and set aside to cool, then strain the ham liquid into a saucepan through a sieve.
Place a large saucepan over medium heat and add a glug of olive oil. Add the shallots and garlic to the pan and sweat for 4-5 minutes until softened and lightly browned.
Chuck in the frozen petit pois and pour over the reserved ham stock. Season generously with salt and pepper, then add in the chopped mint sprigs and cook for 5-7 minutes.
Use either a hand blender or a larger blender to blitz into a smooth soup. If you want to be really boujie, pass the soup through a fine sieve to make it super smooth.
Ladle your soup into bowls and garnish with cubes of the ham from earlier, a spoonful of creme fraiche and a little sprig of mint. Crack over a little extra black pepper and serve!