Pea and ham soup

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Serves: 4

By orangina



  • 1 onion

  • 1 potato

  • 1 pint chicken stock homemade, or 1 chicken or vegetable stock cube

  • 200g smoked bacon or pancetta

  • 1 tsp extra virgin olive oil

  • 1 handful fresh mint

  • 1 tbsp Parmesan freshly grated

  • 1 bag frozen petit pois


  1. Chop onion, and fry gently until soft.
  2. Meanwhile, chop bacon/pancetta into pieces, and peel and cube potato.
  3. Prepare stock if making from cube/granules.
  4. When onion is soft and golden, add bacon/pancetta and potato and cook for a minute or so.
  5. Add frozen petit pois, stir around in oil/bacon/onion/potato mixture, and then add stock (stock to cover peas mixture by about 1-2 cm).
  6. Bring to boil, then reduce heat to take it to a simmer.
  7. Simmer for 10 minutes or until potato pieces are soft enough to put through blender (but not over cooking peas).
  8. Take off the heat, add a generous handful of torn fresh mint leaves (without very stalky bits), and blend until chunky/smooth (I prefer it not too smooth and pasty).
  9. Serve drizzled with olive oil and fresh Parmesan.

Additional Information

  • peas

  • bacon

  • Pasta

  • Soup

  • Main Course

  • Starter

  • Low fat

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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