Pea and ham soup. A delicious winter favourite. Traditionally, this recipe calls for split peas. This recipe calls for fresh peas. Do you have a preference?

A variation of pea soup has been served for centuries, according to Wiki. Split peas store well so in times before refrigeration and easy access to fresh produce they were a reliable staple. Nowadays we can get great natural and fresh product, like the natural sustainable raised pork we use in the recipe. So if you haven’t tried this recipe with fresh peas then give it a go.

Serve with some crusty bread for a hearty winter’s dinner.

paddock to plate soup

Pea and ham soup

Yields: 8 serves

  • 2 tblsp olive oil
  • 1 onion, finely chopped
  • 1 bunch spring onions, finely chopped
  • 1 kg green peas, frozen
  • 1.5 litres chicken or vegetable stock
  • ½ bunch parsley, finely chopped
  • ½ bunch mint, finely chopped
  • 2 cups leg ham, chunky cut

Heat the olive oil in a large deep stock pot over a medium heat.

Sauté the onions and spring onion 4 minutes until onions are opaque.

Add the green peas, stock and 1 cup of the ham to the saucepan and simmer for 20 minutes.

Remove the saucepan from the heat add the parsley and mint to the soup.

Using a blender puree the soup until smooth.

Add the reserved Ham chunks and peas to the soup. Serve hot with a swirl of cream and toasted sour dough bread with herb butter.

Note: This soup is also delicious served with a dollop of basil pesto and shaved parmesan cheese.

  • Preparation time: 10 minutes
  • Cook time: 30 minutes

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