Minted pea and ham soup – hearty and delicious and perfect for using up any leftover festive ham.
After posting a recipe yesterday for using up leftover turkey (Turkey Korma – so yum!) I had to share a recipe for using up any stray bits of glazed ham. This minted pea and ham soup is actually delicious year-round, definitely not just for Christmas! You can use leftover festive ham or buy ham hock to use in it – also perfect for using up bags of frozen peas, for some reason we always have a bag too many in our freezer…
This soup is great for lunch – so hearty and filling that all you need a is a bit of crusty bread to dip in it. You can even freeze it – it will keep for up to two months as long as you leave out any cream or crème fraîche which can be added once the soup has been defrosted and heated up again. If the soup separates when heated from frozen you might want to use a blender or immersion blender to smooth it up again.
Minted pea and ham soup
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 large shallots peeled and roughly chopped
- 2 medium potatoes such as Maris piper, peeled and cubed
- 300 ml | 10fl oz hot vegetable stock
- 450 g | 1lb frozen peas
- handful fresh mint leaves optional - leave out if not to your taste
- 200 g | 7oz cooked ham cut into thin strips
- 2-3 tbsp single cream or creme fraiche more, to taste
- a little olive oil to drizzle
- salt and freshly ground pepper
- Heat the butter and vegetable oil in a pan and sauté the shallos for 2-3 minutes.
- Add the potatoes and cook for a further 10 minutes, stirring.
- Add the stock and simmer for 10 minutes or until the potatoes are fork tender.
- Put the peas in a separate pot and cover with hot water. Bring to the boil and cook for two minutes, adding the mint at the end – it only needs to cook for about 20 seconds.
- Strain the peas and reserve their water.
- Stir the peas into the pot containing the potatoes and stock. Transfer to a blender and process until smooth, adding reserved cooking water from the peas to thin out to desired consistency.
- Return to the pot and stir in the ham - simmer until ham is piping hot. Check the seasoning - ham can be quite salty - and add salt and pepper to taste.
- Stir in the single cream into the soup or drizzle it over the soup when serving. Serve with a drizzling of olive oil.