Food with JP Passion: Pea & Ham Soup

By JP Kennedy

John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.

I adore garden peas and I fell in love with this soup when I first tasted it when I was on a day cookery course a number of years ago and it was served to us for lunch.

Soup, especially at this time of year is one of my favourite weekday lunches and this recipe is quick, easy and nutritious.

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Once you get into making homemade soup you quickly realise how easy it is and how much better tasting and fresh it is than any packet or container soups.

Some might be thrown by the bright green colour but if you like peas you will love this soup. It’s best if you have any leftover roast ham to use in the soup but if not buy a good quality ham that you and your family enjoy.

 

Or if you prefer you can leave the ham out for a vegetarian option instead.

Ingredients: Serves 3-4

  • 50g butter
  • I onion coarsely chopped
  • 1 celery stick coarsely chopped
  • 750ml of hot chicken stock or veg if you prefer!
  • 500g frozen garden peas
  • 200g roasted ham; off the bone, no excess fat
  • Sea salt & freshly ground black pepper

Method:

1. Melt the butter in a large saucepan then add the onion and celery and fry over a medium heat for about 8-10 minutes, stirring often as you only want them softened but not browned.

2. Pour in the stock and bring to a boil over a high heat then stir in the peas.

3. Bring to a boil then reduce to a simmer and cook for 3 minutes – you don’t want to overcook the peas otherwise they will lose their bright green colour.

4. Using a blender or food processor, puree the soup and then return to the saucepan.

5. Shred the ham into bite-sized pieces and pop into your soup.

6. Season with salt and ground black pepper and serve with crusty bread and enjoy.

7. You can add a dollop of crème fraiche or even some freshly chopped mint at the end – Delicious comfort food heaven in a bowl – My kind of cooking.

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Whenever I make soups I will often whip up some of my health loaf bread or Irish Soda bread with fresh herbs as I believe the two go hand in hand and you need some bread to dunk into your bowl of warm and comforting joy.

If you would like either of these really tasty and again good for you bread recipes; just get in touch and I would be happy to share them with you. As I write this recipe I am inspired to do some batch cooking for weekday lunches and soups are just perfect for that.

If like me and many others out there, you are working from home this is a really good staple and nutritious recipe that will see you through to clocking off and dinner time.

Next week is my delicious curried carrot and parsnip soup recipe!

Happy cooking!

Contact JP On:

Twitter: @JPKCooking
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Instagram: jpkennedy.kennedy

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