Pea and ham soup

A classic favourite.

  • 35 mins cooking
  • Serves 4
  • Print
A true classic, pea and ham soup makes a satisfying lunch or dinner, and is divine served up in tiny cups for a winter cocktail party treat.
The classic English soup is also a great way to use up leftover Christmas ham.


  • 40 grams butter, chopped
  • 3 green onions (scallions), sliced thinly
  • 1 clove garlic, chopped finely
  • 1 large potato (200g), chopped
  • 1.5 (6 cups) chicken stock
  • 1 cup (250ml) water
  • 6 cups (720g) frozen peas
  • 2/3 cup loosely packed fresh mint leaves
  • 1 tablespoom olive oil
  • 300 grams (9½ ounces) sliced leg ham
  • 1/2 cup (125ml) pouring cream
  • Snow pea sprouts, to serve


  • 1
    Heat butter in a large saucepan over medium-low heat; cook green onion and garlic, stirring, for 5 minutes or until softened.
  • 2
    Add potato, stock and the water; bring to the boil. Reduce heat to medium-low; simmer, covered, for 10 minutes or until tender. Add 5 cups (600g) of the peas; cook for a further 2 minutes or until peas are just tender. Remove pan from heat.
  • 3
    Add mint; blend with a stick blender until smooth. Add remaining peas; stir over medium-low heat until hot. Season to taste. Reduce heat to low; cover, to keep warm.
  • 4
    Heat oil in a large frying pan over medium heat; cook ham for 2 minutes each side or until golden brown and crisp.
  • 5
    Ladle soup into bowls; drizzle with cream. Top with torn ham and pea sprouts.


If using a blender or food processor to blend soup, stand it for 10 minutes to cool slightly before blending. The heat build-up can cause the lid to blow off. This soup can be frozen for up to 3 months.

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