Creamy ham, double-pea and mint soup
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Creamy ham, double-pea and mint soup
Adding green split peas to the stock while cooking the ham gives this soup a thick and creamy texture. Keep it in the fridge for up to four days or freeze it
Serves: 6
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
428Kcal
Fat
15gr
Carbs
36gr
Sugars
7gr
Fibre
9gr
Protein
32gr
Salt
2.3gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 1 x 750g unsmoked 1 gammon joint
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 1 stick celery, roughly chopped
- 2 bay leaves
- 2 sprigs rosemary (or 1 tsp dried)
- 1.75ltr vegetable 4 stock (made using 2 stockpots or cubes), or water - use gluten-free stock if required
- 250g dried green split peas, rinsed
- 400g frozen peas
- 10g fresh mint, roughly chopped
- 3 tbsp crème fraîche
Step by step
Get ahead
The soup keeps for up to 4 days in the fridge, or can be frozen.
- Put the gammon joint in a large heavy-bottomed saucepan with the onion, carrots, celery, bay leaves and rosemary. Pour over the vegetable stock (or water) and bring to the boil (don’t add any salt).
- Reduce the temperature to a simmer, then tip in the green split peas. Return to the boil, skimming off any froth, then partially cover with a lid and simmer on a gentle heat for 1 hour until the split peas are very soft and falling apart, and the joint is cooked and tender.
- Add 300g of frozen peas and most of the mint and cook for 10 minutes. Put the remaining 100g peas in a small heatproof bowl, cover with boiling water and leave to defrost. Remove the soup from the heat and lift the ham out to a board. Discard the bay leaves and rosemary.
- Using a stick blender, process the soup until thickened and smooth, adding the crème fraîche. Season the soup to taste with a little salt, if needed, and lots of ground black pepper.
- Remove any fat from the ham and shred the meat into roughly 1cm pieces; drain the extra peas. Reheat the soup if necessary, then ladle into serving bowls and divide the ham and peas among them. Scatter with the remaining mint leaves to finish.
