This is possibly the easiest AND tastiest version of pea and ham soup I have ever found. It uses frozen peas rather than the dried split peas which gives the soup a brighter colour and a fresher flavour…and it uses gammon steaks which is great if you like to avoid the likes of ham hocks etc.
The Recipe: Paul Rankin’s Ham, Leek and Pea Soup
1½ onions, chopped
300g gammon, chopped
6 leeks, chopped
600g frozen peas
900ml chicken stock
salt and freshly ground black pepper
6tbsp double cream (optional)
Heat some olive oil in a saucepan. Add the onion, gammon and leeks and cook for around 6 minutes or until the onion is soft. Add the peas and stock to the saucepan and cook for around 10 minutes. Season.
Take the saucepan off the heat and blend the mixture until the soup has a smooth texture. Heat the soup through without boiling. When its ready, pour into bowls and garnish with the double cream if using.