Pea and Ham Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 750 g gammon joint (all fat removed)
- • 250 g dried peas (we use Quick Soak)
- • 2 ham stock cubes (or chicken - Dissolved in 400ml of boiling water)
- • 6 carrots (peeled and cut into thick even slices )
- • 1 onion (cut into large dice)
- • 3 sticks celery (cut into chunks)
- • 1 bay leaf
- • low calorie cooking spray
Preparation Steps
Remove any fat from the ham and place in a large pan.
Add the carrots, onion, celery and bay leaf.
Cover with water, bring to the boil and simmer for approx 2 hours.
Soak the peas. If you're using quick soak then they will be ready when the ham is cooked. If not, then don't forget to soak the peas overnight.
Remove the ham and veg from the liquid, fish out the bayleaf and reserve the remaining cooking liquid.
Wash and drain the peas and add them to a clean pan.
Cut the cooked ham into cubes.
If you prefer your soups chunky, add half of the diced ham and veg to the pan with the peas, then add enough of the ham cooking liquid to cover the ingredients. If you like a smooth soup add *all* the chopped up ham and veg at this point
Add the stock cubes, bring up to the boil then simmer for around 20 minutes.
Check the peas are soft, then blend the soup with a stick blender until it's smooth.
If you reserved some ham and veg, return it to the pan and leave on the heat for a few minutes until it's heated through. If the soup is a little thick, just add a bit more water or ham stock until it reaches the desired consistency
Make sure you pre-soak the peas before you start. 2 hours if using Quick Soak or overnight if using regular dried peas.
Set the Instant Pot to sauté and spray with some low calorie cooking spray.
Brown the ham on all sides then set aside.
Add the onion, celery and half of the sliced carrots. Sauté until the veg starts to colour.
Return the ham to the Instant Pot and add the made up stock and the bay leaf.
Replace the lid and set to manual for 15 minutes (natural pressure release - NPR).
Remove the bay leaf and add the soaked peas, then cook on manual for 10 minutes (NPR).
Add the reserved carrots and another 300ml of water.
Set to manual for 5 minutes (NPR).
If you like a smooth soup, you can blitz the soup using a stick blender or food processor.
If you prefer your soup chunky, remove half of the meat and veg chunks from the soup and set aside, then blitz the soup until smooth. If it's a little too thick, add some more water or stock until it reaches the desired consistency
Return the reserved chunks to the Instant Pot and stir well and set to keep warm until you're ready to serve.
Soak the peas according to packet instructions.
Remove any fat from the ham and place in the slow cooker along with all the other ingredients.
Cook on High for 6 hours.
Once the ham is falling apart, take some of the ham out, remove the bay leaf and then blitz the soup until it reaches your desired constancy. Add the reserved ham back into the soup and serve.