Jamie Oliver Ham And Pea Soup

Sometimes you just want a soup that sticks to your ribs. That hums a little when you lift the spoon, full of promise. This—Jamie Oliver Ham And Pea Soup—is that soup. It’s thick, honest. Full of salt and sweetness, chew and comfort. I made it because I was cold, grumpy, and sick of noodles. And it worked. Better than I expected. Inspired by Jamie Oliver.

Ingredients Needed

What you’ll need (and yes, it’s a bit of a list—but it’s worth it):

The Soup Bit:

• 3 ham hocks, good ones if you can… around 5 lbs total
• two leeks, trimmed and finely sliced (don’t rush this)
• a stick of celery, also sliced thin
• three carrots, peeled and chopped—go for that confetti vibe
• olive oil, two good tablespoons
• 2 bay leaves (fresh if you’re lucky)
• 100g pearl barley—nutty little belly fillers
• 1 liter of chicken stock, proper stuff if you’ve got it
• 400g frozen peas—tiny green miracles

To Finish It Off:

• half a bunch of curly parsley, chopped like you mean it
• a heaped spoon of mint sauce (yes, really)
• sea salt, cracked black pepper—taste and tweak

How To Make Jamie Oliver Ham And Pea Soup

1. First things first—get those ham hocks in a bath of cold water the night before. They need time to let go of their saltiness. Overnight is best. Don’t skip this unless you like soup that tastes like a salt lick.
2. Next day? Drain, refill, bring to a boil. Then dump the water. Do it again. You want clean, well-behaved hocks. Takes time, yes. But it’s the base. You don’t want murky.
3. Grab your biggest pot. Big enough to make a dent in a bad day. Splash in the olive oil, warm it up. Toss in leeks, celery, carrots. Bay leaves. Salt. Pepper. Let them sweat. Fifteen minutes, maybe more. Stir when you remember. They should smell like the start of something good—not browned, just soft and inviting.
4. Add the hocks. In goes the barley, the stock. Bring it up. Let it settle into a gentle bubble. Lid on. Three hours, give or take. Long enough for the meat to surrender.
5. You’ll know it’s time when you can tug the bones free without a fight. Pull the hocks out, plop them on a board. Strip them down—fat off, bones out, meat shredded. It’s a messy job, and you’ll need your hands. Back in the pot with it.
6. Crank the heat. Toss in the peas. Watch them bloom green. That moment is always a tiny joy. Then, parsley. The mint sauce—don’t argue, just trust it. Stir. Taste. Maybe adjust salt. Maybe don’t.
7. Ladle it up. Big bowl. Crusty bread. English mustard on the side if you’re feeling bold.

Why I Love This Recipe

I made this soup because winter doesn’t care about your mood. The kind of day where you forget your gloves and everything hurts a little. This soup? It met me there. It’s generous. Everyone I served it to shut up for the first five minutes. That kind of good. You don’t forget soups like that.

Recipe Tips

• Soak the hocks. I know. But really, soak them.
• Don’t rush the veg. Let them go soft and sweet—this is the backbone.
• Barley expands. Give it space.
• Mint sauce might feel weird, but it’s the spark.
• If it gets too thick, splash in more stock. Or water. You’ll feel it out.

How To Store This Jamie Oliver Ham And Pea Soup

• At Room Temp: Let it cool down a bit first. Don’t leave it sitting out half the day. Two hours, tops.
• In the Fridge: Tucked in a sealed container, it’ll be happy for three days. Maybe better on day two.
• In the Freezer: Cool completely. Pack it up in something freezer-proof. Label it if you’re smart. Three months, easy.
• Reheating: Stove’s best. Medium heat, stir gently. Microwave works if you’re in a rush. Oven? If you must, but cover it so it doesn’t dry out.

Let’s Answer a Few Questions!

Soup too watery?
Mash a few peas. Maybe blitz a scoop of the veg. Or stir in a slurry. Whatever gets it right.

How do I know the peas are done?
They’ll stop being stubborn. Soft but bright. That’s the sweet spot.

Freezer friendly even with peas?
Yes. They hold their own. Might lose a bit of bounce, but the flavor’s still there.

Mint sauce—really?
Yeah. It cuts through the richness like a fresh breeze. Don’t skip it.

Nutrition Facts (per serving)

• Calories: 509
• Carbs: 54g
• Protein: 39g
• Fat: 16g
• Sugar: 8g
• Fibre: 22g
• Sodium: 296mg

Try More Recipes:

• Jamie Oliver Chicken Noodle Soup
• Jamie Oliver Parsnip And Apple Soup
• Jamie Oliver Carrot Courgette Soup