Recipe courtesy of Heather Whinney
Pea, Ham, and Potato Soup
Yield:
Serves 4-6
Yield:
Serves 4-6

Ingredients

  • 2 1/2 lbs fresh uncured ham
  • 1 bay leaf
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper 
  • 1 tbsp Dijon mustard
  • 3 garlic cloves, finely chopped
  • 2 sprigs of rosemary
  • Handful of thyme, leaves only
  • 3 cups hot beef stock for the slow cooker (1 quart for traditional method)
  • About 4 cups frozen peas
  • 3 potatoes, peeled and chopped into bite-sized pieces

Directions

Prep, 15 minutes; Cook, Auto/Low 8 hrs or High 4 hours; THEN Auto/Low 8 hrs or High 4 hrs

Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 3 cups of water. Cover and cook on auto/low for 8 hours or on high for 4 hours, then remove the ham and set aside. Discard the stock, or strain and reserve a little to add to the soup. 

Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas (if you prefer pureed, pulse them gently in a food processor or use an immersion blender). Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hours or on high for 4 hours. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with reserved the thyme leaves and serve with whole grain bread.

Traditional method: 

Prep, 15 minutes; Cook, 2 hrs

Add the ham and bay leaf to a large pan, cover with 1 quart of water, and bring to a boil. Partially cover, reduce to a simmer, and cook for about 1 hour or until the ham is cooked. Skim away any scum that comes to the surface of the pan as you go. Discard the stock, or strain and reserve a little to add to the soup. Set the ham aside until cool enough to handle. 

Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas and remaining stock. Bring to a boil, reduce to a simmer, and cook for 45 minutes, topping up with hot water as needed. 

About 20 minutes before the end of the cooking time, bring a separate pot of water to a boil. Add the potatoes, bring back up to a boil, and then simmer for 12-15 minutes until soft. Drain and set aside. Remove the rosemary from the soup, then use an immersion blender to gently puree the peas, or ladle them into a food processor and pulse a couple of times. Return them to the pot and stir in the potatoes. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and adjust seasoning as needed. Garnish with the reserved thyme leaves and serve with whole grain bread. 

Freezes for 3 months.

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