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+ servings
Pea Soup made from gammon joint leftovers


So creamy and tasty, one bowl isn't enough. Our favorite green pea and gammon soup is exceptionally good when made from leftover ham and with a hint of mint to add some warmth to colder days.
Course Soup
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Servings 5 people
Calories 147kcal
Author Lea


  • 1 medium onion
  • 1 tbsp butter
  • 1 l ham stock
  • 3 cloves garlic
  • 1 medium potato
  • frozen peas
  • 1 tbsp caster sugar
  • 1 tbps fresh mint handful
  • salt
  • ham decoration
  • 100 ml double cream decoration


  • Finely chop the onion and cut the potato into small cubes.
  • Fry the onion.
  • Once the onion has softened, add the chopped potato and garlic then fry for an additional 1 – 2 minutes.
  • Pour over the stock and cook on a moderate heat for 10 – 15 minutes, or until the potatoes are soft.
  • Add the frozen peas and mint to the pot and boil for an additional 3 – 4 minutes (don’t boil the soup for too long as the mint would lose its nice fresh flavour and the pea’s bright green colour).
  • Blend the soup (use a hand blender or a stand blender, whichever you have available).
  • Decorate the soup with a splash of cream and diced ham on top and serve with bread.


Calories: 147kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 834mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 916IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg