Ingredients
Pea and ham soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 4 cups low-sodium chicken stock plus more as needed
- 6 cups frozen green peas no need to thaw
- 8 ounces cooked smoked ham finely diced, divided
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon fine salt plus more to taste
- 1/4 cup fresh mint leaves loosely packed
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chives thinly sliced
Equipment
- 1 large soup pot
- 1 immersion blender or countertop blender
Instructions
Method
- Heat the olive oil and butter in a large pot over medium heat. Add the onion and cook for 7 to 8 minutes, stirring occasionally, until soft but not browned. Add the garlic and cook for 30 seconds.
- Add the chicken stock, frozen peas, half of the diced ham, thyme, black pepper, and salt. Bring to a simmer and cook for 5 to 6 minutes, just until the peas are tender and bright green.
- Remove the pot from the heat and stir in the mint. Blend with an immersion blender until smooth, or cool slightly and blend in small batches with the center cap vented.
- Return the soup to low heat. Stir in the lemon juice and enough extra stock to reach the texture you like. Taste before adding more salt because the ham and stock may already be salty.
- Ladle into warm bowls and top with the remaining diced ham and the chives. Serve hot, or chill thoroughly for a cold pea soup.
Nutrition
Serving: 1 serving (1/6 batch)Calories: 255kcalCarbohydrates: 31gProtein: 18gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 720mgPotassium: 690mgFiber: 9gSugar: 10g
Video
Notes
This version intentionally uses frozen green peas rather than dried split peas, so it stays bright and cooks quickly. For a thicker soup, use 3 1/2 cups stock; for a looser one, add stock after blending. Cool leftovers promptly in shallow containers, refrigerate for up to 4 days, and reheat soup to a boil. Nutrition is an estimate.
