Pea and ham soup is thought to be a refined version of pease pudding. Pease pudding, in turn, is a thick, porridge-like preparation of vegetables and split peas that originates from the North East of England around the city of Newcastle. Pease pudding is often used as a replacement for mushy peas in fish and chip shops in Northumberland.
Pea and ham soup, as a lighter version of the same idea, is what you make when you have made a ham and are wondering if it is possible to do anything with all that flavoursome liquid left in the stock pot .
Pea and ham soup
- Knob of butter
- 1 onion, chopped
- 1 potato, peeled and diced
- 1 litre ham stock (see notes)
- 500g frozen peas
- Sea salt and freshly ground black pepper
In a saucepan, gently fry the onions in the butter until soft but not coloured. Add the potato and mix up a bit. Add the stock. Simmer until the potato is soft.
Add the peas and bring back to the boil and simmer for 5 mins. Check seasoning, but take care with the salt as the ham stock is already salty.
Blitz the whole lot in a blender (you need a 1.5L blender like a Kenwood) and serve with a sliced ham garnish.
Ham stock is made by cooking a ham from a gammon joint. We have a recipe from Gordon Ramsay that delivers a brilliant ham stock.