Pea and ham soup with poached eggs recipe
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- Serves 4
- Takes 40 mins
- 294 calories / serving
- Freezable
- Dairy-free
- Gluten-free
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
Each serving contains
- Energy
- 1235kJ 294.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 2.0g
- Sugars
- 10g
of the Reference intake
Carbohydrate 23.8gProtein 21.5gFibre 8.3g
Method
- 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.
- 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.
- Remove from the heat and blitz with a stick blender until almost smooth. Cover and set aside.
- 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.
- 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.
- See more Budget recipes
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.
