Pea and ham soup

This soup is perfect for those cold winter days

WRC Heston's Pea & Ham Soup_10088-008

Serves: 4
Preparation time: 
15 minutes plus defrosting
Cooking time: 
10 minutes


907g bag frozen garden peas

20g mint leaves

50ml grapeseed or groundnut oil

65g unsalted butter

75g shallots, sliced

1 clove garlic, peeled and chopped

160g unsmoked streaky bacon, cut into strips

750ml vegetable stock

180g pack pulled ham hock


1. Spread the peas out on a baking tray lined with kitchen paper and allow to defrost completely.

2. Bring a pan of water to the boil and drop in the mint leaves for 15–20 seconds.

3. Remove the mint and submerge immediately in a bowl of iced water. Remove the mint and dry the leaves with kitchen paper. Put the mint and oil in a liquidiser and blitz for 10–15 seconds. Strain the oil through a sieve and reserve for finishing the soup.

4. Melt 25g of butter in a saucepan and add the shallots, garlic and bacon. Cook for 5 minutes over a medium heat until soft but not coloured.

5. Add the stock and simmer for 5 minutes. Add all but 75g of the peas and the remaining butter and remove from the heat immediately. Liquidise this mixture thoroughly, in batches if necessary.

6. Strain through a fine sieve, pressing through as many solids as possible and pour into a clean pan. Season to taste, then gently rewarm the soup.

7. With a handheld blender, blitz the soup until foamy, then add the ham hock and remaining peas. Carefully ladle the soup into four bowls and drizzle each with the reserved mint oil.

Recipe and image created by Heston Blumenthal for Waitrose. Click here to find out how Waitrose can help you have a gluten free Christmas with more recipes.

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