Leftover Ham and Pea Soup with frozen peas and leftover gammon, a quick and easy family dinner recipe that is flavourful and warming. Whether you have some leftover ham from your Sunday roast or any large celebration like Christmas or Easter, this frugal creamy soup is a great way of putting those leftovers to good use.
I love creating brand new recipes with whatever I have around, the simplest ingredients can bring out the best flavours in any dish. And the inevitable leftovers are the best way of showing your creativity in the kitchen.
I love a good roast gammon, not only at Christmas or Easter, but throughout the year too, it makes for a delicious alternative to the good old roast beef or roast pork for Sunday roast dinner.
I have used leftover ham before in recipes like Leftover Ham and Broccoli Casserole and Leftover Ham and Bean Soup, and now this green pea and ham soup with leftover gammon is as delicious and soul-warming.
Bonus point, it's super quick to make, and you don't even need cream to get a creamy texture, there is a secret ingredient that makes the soup creamy and rich. Let's see how to make the soup!
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Ingredients used
- leftover ham - cut into cubes
- frozen peas - no need to thaw them beforehand, they can be added straight from frozen
- potato - it's the secreat ingredient to get a creamy texture without having to add cream to the soup
- onion - I used regular onion, but any type should do
- garlic - for a touch of goodness
- oil & butter- for frying the onion, vegetable oil is your best bet, salted butter works perfectly well here
- salt & pepper - to taste
Variations
I used frozen peas for my soup because they are cheap and bountiful. The soup also works with split peas, although the cooking time will increase. You don't have to cream the soup if you use split peas, it's entirely optional.
Although this soup is made with leftover ham, you can also use deli ham if you don't happen to have leftovers, but you like the idea of this delicious soup.
Step-by-step photos and instructions
- in a large pan set over a medium heat, add the butter and allow it to melt, then add the oil
- peel and chop the onion, and add it to the pan together with a pinch of salt
- fry the onion until golden, then add the garlic and give it a stir
- in go the frozen peas and peeled and chopped potato
- pour over the stock, place a lid on, and leave the soup to simmer until the veggies are tender
- check if the soup needs any more salt, then use a hand blender to make the soup creamy and smooth
- season it with ground black pepper and garnish with the leftover ham
Expert tips
The amount of liquid added to the soup depends entirely on how thick you like it. Use less chicken broth for a thicker soup, or add more if you like it quite thin, there is no right or wrong here.
If you use the leftover ham straight from the fridge, you can quickly warm the chopped ham in a frying pan for a few minutes before adding them to the soup, or you can just mix the ham cubes with the soup to heat them up.
Serve the soup with croutons or some nice crusty bread spead with butter, that's the best way to enjoy a hot bowl of comfort food!
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Leftover Ham and Pea Soup
Ingredients
- 500 g frozen peas ( 1. 1 lb)
- 2 cups chicken stock ( broth)
- 1 onion
- 50 g butter ( 3 tbsp)
- 2 cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cup leftover ham, cubed
- 1 large potato
Instructions
- In a pot set over a medium heat, melt the butter, then add the peeled and chopped onion and fry until golden.
- Add the peeled and chopped garlic and stir for 30 seconds for the garlic to release its flavour.
- Add the peeled and chopped potato and frozen peas, and give everything a good stir.
- Pour over the chicken stock, and place a lid on the pot.
- Leave it to cook until the veggies are tender.
- Season with salt and pepper to taste, then use a hand blender to blitz the soup to a creamy texture.
- Top with leftover ham cut into cubes and freshly ground black pepper.
Video
Notes
- The amount of liquid added to the soup depends entirely on how thick you like it. Use less chicken broth for a thicker soup, or add more if you like it quite thin, there is no right or wrong here.
- If you use the leftover ham straight from the fridge, you can quickly warm the chopped ham in a frying pan for a few minutes before adding them to the soup, or you can just mix the ham cubes with the soup to heat them up.
Nutrition
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