Cook and Scale
Pea and Ham Soup
6 servings · 60 min total
A thick, old-fashioned lentil and ham soup, part-blended for body and studded with tender diced ham. Pure winter comfort in a bowl.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic, minced
- 500 g green lentils, rinsed
- 250 g ham, diced
- 1½ l chicken stock
- 2 bay leaf
- 1 tsp dried thyme
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the vegetables — Heat the olive oil in a pot and soften the onion, carrot, and celery for 8 minutes.
- 2.
Cook the garlic — Add the garlic and cook for 1 minute until fragrant.
- 3.
Simmer the lentils — Add the lentils, half the ham, the stock, bay leaves, and thyme. Season lightly and simmer for 40 minutes until the lentils are very soft.
- 4.
Blend half the soup — Blend about half the soup for a thick, part-smooth texture, then return it to the pot.
- 5.
Finish with ham — Stir in the remaining ham and warm through for 5 minutes. Adjust the seasoning, scatter with parsley, and serve.