Jamie Oliver Ham and Pea Soup is made with ham hocks, leeks, celery, carrots, olive oil, bay leaves, pearl barley, chicken stock, frozen peas, curly parsley, and mint sauce. This hearty Ham and Pea Soup recipe creates a comforting soup that takes about 3 hours and 30 minutes to prepare and can serve up to 8 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Mulligatawny Soup
- Jamie Oliver Carrot And Lentil Soup
- Jamie Oliver Jerusalem Artichoke Soup
💚 Why You’ll Love This Ham And Pea Soup Recipe:
- Tasty and Filling: The mix of ham, veggies, and barley makes a delicious and filling soup.
- Healthy Ingredients: Full of good-for-you veggies, barley, and lean ham, this soup is both tasty and healthy.
- Simple to Make: Easy steps and ingredients make this recipe great for everyone, even beginners.
- Warm and Cozy: This soup is perfect for cold days, giving you a warm and cozy feeling.
🧅 Jamie Oliver Ham And Pea Soup Ingredients
- 3 higher-welfare ham hocks (roughly 2.3kg/5 lbs in total)
- 2 leeks, trimmed and finely sliced
- 1 stick of celery, finely sliced
- 3 carrots, peeled and finely sliced
- 2 tablespoons olive oil
- 2 fresh bay leaves
- 100 g (3.5 oz) pearl barley
- 1 liter (4 cups) organic chicken stock
- 400 g (14 oz) frozen peas
- ½ bunch fresh curly parsley, finely chopped
- 1 heaped tablespoon mint sauce
- Sea salt and black pepper, to taste
🍵 How To Make Jamie Oliver Ham And Pea Soup
- The day before cooking, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water, and bring to a boil. Discard the salty water, rinse the hocks, and repeat once more with fresh water.
- In a large casserole pan, heat 2 tablespoons of olive oil over medium heat. Add the leeks, celery, carrots, bay leaves, a pinch of sea salt, and black pepper. Sweat the vegetables for 15 minutes, stirring occasionally, until they are soft but not colored.
- Add the drained ham hocks, pearl barley, and chicken stock to the pan. Bring to a boil, then reduce to medium-low heat, cover, and cook for 3 hours, or until the meat is very tender. Check occasionally and add more hot stock or water if needed.
- Using tongs, transfer the ham hocks to a clean board. Carefully remove all the fat and bones, then shred the meat and return it to the broth. Turn up the heat and add the peas. When the peas are tender, stir in the finely chopped parsley and mint sauce. Serve hot with bread and English mustard.
💭 Recipe Tips:
- Soak Ham Hocks Well: Soak the ham hocks in water overnight to remove extra salt and make them tender.
- Cook Veggies Slowly: Cook the veggies slowly over medium heat so they get soft and sweet without turning brown.
- Watch the Liquid: Check the soup while it cooks and add more hot stock or water if it gets too dry.
- Chop Parsley Finely: Chop the parsley finely so it mixes well into the soup and adds fresh flavor without being too strong.
🥗 What To Serve With Ham And Pea Soup?
This hearty Ham and Pea Soup pairs well with crusty bread, English mustard, and a side salad. It also can be served alongside roasted vegetables or a light coleslaw for a complete meal.
🎚 How To Store Leftovers Ham And Pea Soup?
- Refrigerate: Store the Leftovers Ham And Pea Soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Let the Ham And Pea Soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Ham And Pea Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-30 minutes until hot.
- In The Microwave: Put a portion of the soup in a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through, until hot.
- On The Stove: Pour the soup into a pot and heat over medium heat, stirring occasionally, until hot.
FAQ’S
Can I Make Ham And Pea Soup In A Slow Cooker Or Instant Pot?
Yes, For a slow cooker, cook the soup on low for 8-10 hours or high for 4-6 hours. For an Instant Pot, cook on high pressure for 60 minutes and let it release naturally.
How Can I Make Ham And Pea Soup Thicker If It’s Too Watery?
To make the soup thicker, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup. You can also mash some of the peas or veggies or blend a bit of the soup.
How Do I Know If The Peas In My Ham And Pea Soup Are Fully Cooked?
The peas are done when they are soft and easy to mash with a fork. They should be bright green and not hard.
How Do I Prevent My Ham And Pea Soup From Becoming Too Thick?
Add enough stock or water while cooking and stir the soup sometimes. Add more hot stock or water if it gets too thick.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Noodle Soup
- Jamie Oliver Parsnip And Apple Soup
- Jamie Oliver Carrot Courgette Soup
Jamie Oliver Ham And Pea Soup Nutrition Facts
Serving: 2cups
- Calories:509cal
- Carbohydrates:54g
- Protein:39g
- Fat:16g
- Saturated Fat:6g
- Cholesterol:70mg
- Sodium:296mg
- Potassium:1114mg
- Fiber:22g
- Sugar:8g
- Vitamin A:1823IU
- Vitamin C:4mg
- Calcium:78mg
- Iron:5mg
Jamie Oliver Ham And Pea Soup
Description
Jamie Oliver Ham and Pea Soup is made with ham hocks, leeks, celery, carrots, olive oil, bay leaves, pearl barley, chicken stock, frozen peas, curly parsley, and mint sauce. This hearty Ham and Pea Soup recipe creates a comforting soup that takes about 3 hours and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- The day before cooking, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water, and bring to a boil. Discard the salty water, rinse the hocks, and repeat once more with fresh water.
- In a large casserole pan, heat 2 tablespoons of olive oil over medium heat. Add the leeks, celery, carrots, bay leaves, a pinch of sea salt, and black pepper. Sweat the vegetables for 15 minutes, stirring occasionally, until they are soft but not colored.
- Add the drained ham hocks, pearl barley, and chicken stock to the pan. Bring to a boil, then reduce to medium-low heat, cover, and cook for 3 hours, or until the meat is very tender. Check occasionally and add more hot stock or water if needed.
- Using tongs, transfer the ham hocks to a clean board. Carefully remove all the fat and bones, then shred the meat and return it to the broth. Turn up the heat and add the peas. When the peas are tender, stir in the finely chopped parsley and mint sauce.
- Serve hot with bread and English mustard.
Notes
- Soak Ham Hocks Well: Soak the ham hocks in water overnight to remove extra salt and make them tender.
- Cook Veggies Slowly: Cook the veggies slowly over medium heat so they get soft and sweet without turning brown.
- Watch the Liquid: Check the soup while it cooks and add more hot stock or water if it gets too dry.
- Chop Parsley Finely: Chop the parsley finely so it mixes well into the soup and adds fresh flavor without being too strong.