Chilled Yorkshire Pea, Watercress and Cumbrian Ham Soup

Chilled Yorkshire Pea, Watercress and Cumbrian Ham soup served in a white bowl and topped with a swirl of creme fraiche
  • 4 servings
  • 25 Minutes to prepare
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  • 100g dry cured Cumbrian ham
  • 700g Yorkshire garden peas
  • 65g watercress
  • 25g fresh mint
  • 1 bunch spring onions, finely chopped
  • 1 medium potato, diced
  • Juice half a lemon
  • 3tbsp crème fraîche
  • 1 knob of butter
  • 1tbsp olive oil
  • 1 litre hot vegetable stock


1 Heat the olive oil and butter in a medium saucepan and cook the spring onions for 1 minute then tip in the potatoes and cook for a further minute. Pour in the stock and simmer for 7 minutes until the potato is tender.

2 Add the peas and cook for 1 minute then remove from the heat and add the watercress, mint and lemon juice. Stir together until wilted down then blend using a hand-held blender until smooth. Stir through a tablespoon of the crème fraîche then season with a little salt and ground black pepper. Leave to cool completely before placing in to the fridge to chill.

3 When ready to serve the soup prepare your ham by slicing it as finely as you can. Then heat a small frying pan on the hob, add the slices of ham and cook for 1 minute each side until golden and crispy. Transfer to a plate to cool.

4 Serve the soup topped with a spoonful of crème fraîche with the crispy Cumbrian ham sprinkled over the top and a few extra leaves of watercress for garnish.

CHEF’S TIP This chilled soup is delicious on a hot summer’s day but also tastes great served hot if the weather takes a turn.