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Green Pea and Ham Soup

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Introduction

Green Pea and Ham Soup is a delightful fusion of classic flavors, combining the tender sweetness of green peas with the savory depth of ham. This timeless recipe brings together simple yet premium ingredients to create a heartwarming dish that’s perfect for any season.

Tips for this Recipe

For best results, ensure your ham hocks are fully submerged in water during the initial cooking stage. This method extracts maximum flavor while keeping the meat tender and easy to remove after cooking.

Why you will love this recipe

This Green Pea and Ham Soup is not just a meal, but an experience that celebrates rich textures and robust flavors. It’s comfort food at its best, with the added bonus of using freezer-friendly peas for convenience.

Ingredients

2 pounds meaty smoked ham hocks
1/2 medium Spanish onion, halved
3 small celery stalks, very roughly chopped
1/2 medium carrot, peeled, very roughly chopped
1 head garlic, halved horizontally, not peeled
1 fresh bay leaf, or 1/2 dried
6 black peppercorns
4 tablespoons unsalted butter
1/2 small Spanish onion, finely chopped
1 small carrot, peeled and cut into 1/2-inch pieces
2 teaspoons Maldon or another flaky sea salt
1/2 cup dry white wine, such as Sauvignon Blanc
Five-fingered pinch of mint leaves, plus some torn leaves for finishing
Two 10-ounce packages Birds Eye frozen baby peas
Extra virgin olive oil
Freshly ground black pepper

Advised Equipment

– KitchenAid Stand Mixer: For efficiently pureeing ingredients like green peas to achieve a smooth soup texture.
– All-Clad Stainless Steel Saucepan: Versatile for boiling and simmering the soup without reacting with acidic components.
– Bamboo Silicone Ladle Set (3 Pieces): Ideal for stirring, serving, and portion control when transferring cooked soup to bowls.
– Cuisinart Food Processor: Great for chopping ham or green peas if needed before simmering.
– Anodized Aluminum Skillet (12″)
– Le Creuset Enameled Cast Iron Dutch Oven: Excellent for slow cooking and ensuring even heat distribution.
– OXO Good Grips 2-Piece Cutting Board Set (16″ x 8″)
– Chef’s Knife
– Napkin Holders (2 Pack)
– 4-Cup Measuring Cup with Spout & Scale: Essential for precise ingredient measurement.

History of the Recipe

Green Pea and Ham Soup has a storied history, originating from traditional European cuisine where ham hocks were often simmered with legumes and vegetables to make hearty soups. This recipe takes inspiration from these classic practices, infusing modern techniques for an unforgettable taste that honors its rich past.

Fun Facts About this Recipe

Did you know? The addition of ham hocks to green pea soup is a nod to the French dish ‘Soupe à l’oignon’, which translates to onion soup, and often includes meats for depth of flavor. This version puts a twist by incorporating the smoky notes from ham into our classic green pea base, creating a unique blend that celebrates both flavors while paying homage to culinary history.

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Green Pea and Ham Soup

Green Pea and Ham Soup

amanda

Equipment

  • - KitchenAid Stand Mixer: Essential for efficiently pureeing ingredients such as green peas to achieve a smooth soup texture.

  • - All-Clad Stainless Steel Saucepan: A versatile option that can be used for boiling and simmering the soup ingredients on high heat without reacting with acidic components like ham or lemon juice.

  • - Bamboo Silicone Ladle Set (3 Pieces): Useful for stirring, serving, and portion control when transferring your cooked soup to bowls.

  • - Cuisinart Food Processor: Great for chopping ham or green peas if the recipe calls for it in smaller pieces before simmering.

  • - Anodized Aluminum Skillet (12"): Can be used for sautéing ingredients like onions and garlic as a first step in soup preparation.

  • - Le Creuset Enameled Cast Iron Dutch Oven: Excellent for slow cooking the soup, ensuring even heat distribution for simmering without scorching at the bottom.

  • - OXO Good Grips 2-Piece Cutting Board Set (16" x 8"): Provides a stable surface when chopping ingredients such as onions or garlic before cooking.

  • - Chef's Knife: A basic kitchen tool that is essential for any meal preparation, including cutting ham and vegetables like green peas.

  • - Napkin Holders (2 Pack): Useful for serving the soup in an organized manner during a dinner setting if hosting guests after cooking.

  • - 4-Cup Measuring Cup with Spout & Scale: Helps measure ingredients precisely, which is crucial when following recipes to get consistent results.

Ingredients

  • 2 pounds meaty smoked ham hocks

  • 1/2 medium Spanish onion, halved

  • 3 small celery stalks, very roughly chopped

  • 1/2 medium carrot, peeled, very roughly chopped

  • 1 head garlic, halved horizontally, not peeled

  • 1 fresh bay leaf, or 1/2 dried

  • 6 black peppercorns

  • 4 tablespoons unsalted butter

  • 1/2 small Spanish onion, finely chopped

  • 1 small carrot, peeled and cut into 1/2-inch pieces

  • 2 teaspoons Maldon or another flaky sea salt

  • 1/2 cup dry white wine, such as Sauvignon Blanc

  • Five-fingered pinch of mint leaves, plus some torn leaves for finishing

  • Two 10-ounce packages Birds Eye frozen baby peas

  • Extra virgin olive oil

  • Freshly ground black pepper

  • 3 or 4 tablespoons crème fraîche

Instructions

1

Instruction 1

Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
2

Instruction 2

Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
3

Instruction 3

When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin—I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock—you may freeze the leftover stock for up to a month for your next batch of soup.
4

Instruction 4

Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
5

Instruction 5

Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
6

Instruction 6

Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
7

Instruction 7

Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.
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