Pea, Ham and Mint Soup

  • 6 servings
  • Cook 80 minutes, 15 minutes to prepare
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  • 200g dried split peas
  • 1.5ltrs water
  • 1kg unsmoked gammon joint
  • 1 large onion, chopped
  • 1 leek, chopped
  • 2 large potatoes, diced
  • 300g frozen peas
  • 25g fresh mint, finely chopped


1 Place the dried split peas in a large saucepan with the water and bring to the boil. Add the gammon, cover and cook for 40 minutes over a medium heat.

2 Add the onion, leek and potato and bring to the boil again. Cover and cook for a further 40 minutes.

3 Remove the gammon from the soup and leave to cool slightly until cold enough to handle. Discard any excess fat and shred the meat.

4 Add the frozen peas to the pan along with the chopped mint and heat through for a few minutes. Ladle half of the soup into a blender or food processor and process until smooth.

5 Return the blended soup to the pan, add the shredded gammon and warm through. Serve with freshly ground black pepper.