Pea soup with ham

Cookinero 5 Jan 2026

Pea soup is a favorite first course for many. It is made from yellow split peas and fried ham. The ham adds a smoked flavor. This soup is very filling, rich and piquant. The cost of all the ingredients is quite low, and a pot of this soup can feed the whole family!

How to cook Pea soup with ham

Step 1

Pea soup with ham

Chop the onion into small cubes. Heat a frying pan with sunflower oil. Fry the onion for 2-3 minutes until half-cooked. It should become soft and transparent. Put the onion in a bowl.

Step 2

Pea soup with ham

Cut the ham into small cubes and fry in the onion pan for 3-4 minutes.

Step 3

Pea soup with ham

Meanwhile, place the boiled peas in a blender bowl. Add the fried onion and soft butter.

Step 4

Pea soup with ham

Puree until smooth. Place the finished puree on a plate, top with pieces of ham and finely chopped parsley. The dish is ready!

Pea soup with ham - FAQ About Ingredients, Baking Time and Storage

Absolutely! Omit the ham and substitute with 1 cup of diced mushrooms or smoked tofu for a similar umami depth. Use vegetable oil instead of butter to keep it fully plant-based.
Yes, rinsed canned peas work well. Reduce blending time as they're softer than boiled peas. Drain thoroughly to avoid watery soup.
Store cooled soup (without ham garnish) airtight in fridge for 3-4 days. Keep ham separately. Reheat soup gently, thinning with broth or water if needed.
Freeze the puree base (without ham/parsley) for up to 2 months. Thaw overnight in fridge. Reheat on stove with splash of broth or milk to restore creaminess.
Add 2 tbsp cream cheese or Greek yogurt during blending. For dairy-free, blend in 1/4 cup soaked cashews or use coconut cream sparingly.
Try crusty bread, garlic croutons, or a crisp apple-walnut salad. For heartier meals, serve with grilled cheese sandwiches or sausage rolls.
Reduce peas by half and add cauliflower florets when blending. Increase ham portion for protein. Garnish with pumpkin seeds instead of croutons.
Stir in broth, milk, or water 1 tbsp at a time while reheating on low heat. Whisk until desired consistency. Don't over-blend reheated soup.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Khinkal in Dagestan style

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Kundyumy

Surprisingly, Russian dumplings can also be lenten - let's remember the old recipe for kundums. Although their main feature is that immediately after molding kundyums are fried, and then they are poured with broth, most often mushrooms, sour crea

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Apple marshmallow

Apple marshmallows can be considered a healthy homemade treat. The low-calorie dessert is made by making marshmallows from applesauce. In order for homemade apple marshmallows to hold their shape well, they need to be made with gelatin. According to

Buženina
Buženina, Pork,

Buženina

Total Reviews:

Juicy, fragrant tasty boiled pork. Excellent, traditional appetizer for the festive table.

Salad "Tbilisi"

Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres

Categories Menu Recipes
Top