Easy pea and ham soup
A creamy, comforting pea and ham soup made with tender potatoes, sweet peas, and a hint of mint. Smooth and hearty - perfect for a warming lunch or light dinner.
Updated : 12 November, 2025
Easy
About 20 min.
Ingredients
1 tablespoon
Vegetable oil
1
Onion
1
Potato
300 grams
Fresh green peas
400 milliliters
Chicken broth
200 milliliters
Milk
100 grams
Boiled ham
small handful
Mint
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat the oil in a large saucepan over low–medium heat. Add the chopped onion and potato, season with salt and pepper, and stir to coat the vegetables in the oil.
Step 2
Take a piece of baking paper large enough to cover the surface of the pan, scrunch it up, then unfold it. Lay the paper directly over the vegetables, pressing it down to seal around the edges of the pan - this helps the vegetables cook more quickly and evenly. Place a lid on the pan and cook over low heat for 8-10 minutes, or until the potatoes are tender and the onions are soft and translucent.
Step 3
Remove the paper. Add the peas (you can use frozen or fresh ones) and stock to the pan, bring to the boil, and cook for a couple of minutes until the peas have floated to the top and are tender and bright green.
Step 4
Take the pan off the heat and use a stick blender to blend the soup until very smooth. Stir in the milk (or, if preferred, replace with extra stock, water, or cream).
Step 5
Tear most of the ham into pieces and stir it through the soup, reserving a little for garnish. Bring the soup back to a gentle simmer, then taste and season with salt and pepper, remembering that the ham adds its own saltiness.
Step 6
To serve, ladle the soup into warm bowls and scatter over the reserved ham and a few torn mint leaves. Serve immediately.
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