Search Simon Howie

Pea and Ham Soup

Delicious pea and ham soup, just like granny used to make!

Using homemade stock made with our Smokey Ham Hough creates a wonderfully flavourful soup with a thick, creamy texture that’s sure to warm you up over the winter months.

Prep time: 20 mins

Cooking time: 2-2.5 hours

Serves: 8

ingredients

For boiling the Ham Hough

Simon Howie Smokey Ham Hough 750g

1 large onion, thickly sliced

1 head garlic, cut in half horizontally

2 carrots, cut into chunks

1 stick celery, cut into chunks

3 sprigs parsley

1 sprig thyme

6 whole peppercorns

1 bay leaf

 

For the soup

25g butter

400g garden peas

1 large bunch flatleaf parsley, roughly chopped

750ml ham stock (from above)

150ml double cream

2 garlic cloves, halved

Salt and black pepper to season

 

Method

1. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs and simmer for 1.5-2 hours.

2. Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Reserve the ham stock to make the soup.

3. Next, heat a large pan and add the butter, peas and parsley then stir in 75oml of the stock, the double cream and bring to a simmer.

4. Once cooked and the parsley begins to wilt, remove from the heat.

5. Puree in a blender or with a hand-held blender, season and serve topped with shredded ham.

Simon Howie

Pea and Ham Soup

Delicious pea and ham soup, just like granny used to make!

Using homemade stock made with our Smokey Ham Hough creates a wonderfully flavourful soup with a thick, creamy texture that’s sure to warm you up over the winter months.

Prep time: 20 mins

Cooking time: 2-2.5 hours

Serves: 8

Pea and Ham Soup

ingredients

For boiling the Ham Hough

Simon Howie Smokey Ham Hough 750g

1 large onion, thickly sliced

1 head garlic, cut in half horizontally

2 carrots, cut into chunks

1 stick celery, cut into chunks

3 sprigs parsley

1 sprig thyme

6 whole peppercorns

1 bay leaf

 

For the soup

25g butter

400g garden peas

1 large bunch flatleaf parsley, roughly chopped

750ml ham stock (from above)

150ml double cream

2 garlic cloves, halved

Salt and black pepper to season

 

Method

1. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs and simmer for 1.5-2 hours.

2. Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Reserve the ham stock to make the soup.

3. Next, heat a large pan and add the butter, peas and parsley then stir in 75oml of the stock, the double cream and bring to a simmer.

4. Once cooked and the parsley begins to wilt, remove from the heat.

5. Puree in a blender or with a hand-held blender, season and serve topped with shredded ham.

Loading