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Pea and ham soup with poached eggs recipe
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Take your soup game from simple to superb with this pea and ham soup, filled with clever flavour boosts. Top with a poached egg for extra flavour and filling for a satisfying bowl of soup to keep you warm during the chillier evenings. See method
Ingredients
- 1 tbsp olive oil
- 1 onion, roughly chopped
- 200g floury potatoes, roughly diced
- 200g leeks, trimmed and chopped
- 15g fresh parsley, chopped, plus extra to serve (optional)
- 350g frozen peas
- 125g pack oak-smoked ham, chopped
- 1 chicken stock pot, made up to 900ml
- 4 medium eggs
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
1235kj
294kcal
15%
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Fat
11g
15%
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Saturates
2g
12%
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Sugars
10g
11%
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Salt
2g
33%
of the reference intake
Carbohydrate 23.8g
Protein 21.5g
Fibre 8.3g
Method
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Heat the oil in a lidded saucepan over a medium-high heat. Fry the onion, potato and leeks for 5 mins, stirring continually, until softened.
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Add the chopped parsley, season and cook for 1 min. Add the peas, ham and stock and bring to the boil, then cover and simmer for 20 mins.
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Remove from the heat and blitz with a stick blender until almost smooth. Cover and set aside.
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Bring a saucepan half-filled with water to a rolling boil. Break the eggs into the water, giving each plenty of space to spread. Poach for 2 mins.
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Ladle the soup into 4 bowls, then use a slotted spoon to top each with a poached egg. Scatter with parsley leaves, if you like, and serve with a grinding of black pepper.
Freezing and defrosting guidelines
These soups can be made ahead: store in the fridge (without toppings) for up to 3 days. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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