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Pea and Ham Soup



  • 50g butter
  • 1 small onion, chopped
  • 225g cooked RSPCA Assured labelled ham or gammon, diced
  • 455g frozen peas
  • 750ml chicken or vegetable stock
  • 4 tbsp double cream or natural fromage frais
  • 2 tbsp parsley, freshly chopped
  • Salt and pepper
  • One or two bay leaves
  • 120g plain flour
  • 2 RSPCA Assured eggs
  • Butter
  • A pinch of salt


  • If you boiled your ham or gammon use the water as half the stock. However, check that the water is not too salty.
  • If you have any leftover bread from Christmas that is beginning to go a little stale, cut it into cubes and toss gently in olive oil. Bake or grill until lightly toasted and serve as croutons.

Cooking Method

Step 1: Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.

Step 2: Add the peas, stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.

Step 3: Transfer to a blender or food processor and process for a few seconds until smooth. Return to the saucepan and begin to heat gently. Add the remaining stock until you get the desired consistency.

Step 4: Check the seasoning and season as required.

Step 5: Cook for a further minute or until piping hot but not boiling.

Step 6: Serve with a dollop of double cream or fromage frais and an extra seasoning of black pepper and plenty of crusty bread.

Find RSPCA Assured Bacon at your Favourite Supermarket

RSPCA Assured Pig Welfare

You can find out more about the higher welfare standards of pigs on RSPCA Assured farms.

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