Hamdi Saidani This Jamie Oliver Ham and Pea Soup is truly the best soup you’ll ever try. Made with ham hocks, peas, pearl barley, leeks, carrots, celery, and a blend of herbs, this soup is a hearty and flavorful dish.
The best part is that Jamie cooks this ham and pea soup in a slow cooker for about 4 hours, making the meat incredibly tender and allowing the flavors to meld beautifully.
This soup is really a comfort food masterpiece. Thanks, Jamie, for this wonderful recipe!
Jamie Oliver Ham And Pea Soup Ingredients
- 3 Ham Hocks (about 2.3kg total)
- 400g Frozen Peas
- 100g Pearl Barley
- 2 Leeks
- 1 Celery Stick
- 3 Carrots
- Olive Oil
- 2 Fresh Bay Leaves
- 1 Liter Organic Chicken Stock
- 1/2 Bunch Fresh Curly Parsley
- 1 Heaped tbsp Mint Sauce
How To Make Jamie Oliver Ham And Pea Soup In Slow Cooker
- The day before cooking, place the ham hocks in a large pot filled with cold water. Let them soak overnight to remove excess salt.
- The next day, drain the soaked ham hocks and rinse them well. Fill the pot with fresh cold water and bring it to a boil. Drain and rinse the hocks again to remove any remaining saltiness.
- Finely slice the leeks, celery, and carrots. In a large casserole pan, add a splash of olive oil, the sliced vegetables, and bay leaves.
- Cook over medium heat for about 15 minutes, stirring occasionally, until the vegetables are soft but not browned.
- Add the rinsed ham hocks, pearl barley, and chicken stock to the pan with the sautéed vegetables.
- Bring the mixture to a boil. Reduce the heat to medium-low, cover the pan, and let it simmer for 3 hours. Check occasionally and add more stock or water if it starts to dry out.
- Once the ham hocks are tender, remove them from the pan and shred the meat, discarding any fat and bones. Return the shredded meat to the pan.
- Increase the heat and add the frozen peas. Cook until the peas are tender.
- Finally, chop the curly parsley and stir it in along with the heaped tablespoon of mint sauce. Serve hot with slices of bread and English mustard.
What To Serve With Ham And Pea Soup
This hearty Ham and Pea Soup pairs well with a slice of low-carb bread if you’re keeping it keto-friendly, or a crusty baguette for those not following a specific diet. A side of green salad with a light vinaigrette also complements the soup nicely.
How Long Does Last In The Fridge
Stored in an airtight container, the Ham and Pea Soup will last for about 3-4 days in the fridge. Make sure to reheat it thoroughly before serving.
Can I Freeze Ham And Pea Soup
Yes, you can freeze this soup. Allow it to cool completely before transferring it to a freezer-safe container. Label the container with the date, and the soup can be stored in the freezer for up to 2-3 months. To serve, thaw it in the fridge overnight and reheat on the stove.
Jamie Oliver Ham And Pea Soup Nutrition Facts
- Calories: 567
- Protein: 83.4g
- Carbs: 22.7g
- Fat: 14.5g
- Sugars: 6.6g
- Saturated Fat: 3.5g
Try More Soup Recipes:
- Jamie Oliver Parsnip And Apple Soup
- Jamie Oliver Pumpkin Chickpea Soup
- Jamie Oliver Pumpkin Chestnut Soup
- Jamie Oliver Pumpkin And Carrot Soup
- Jamie Oliver Potato And Leek Soup
Jamie Oliver Slow Cooker Ham And Pea Soup
Description
This Jamie Oliver Ham and Pea Soup is truly the best soup you’ll ever try. Made with ham hocks, peas, pearl barley, leeks, carrots, celery, and a blend of herbs, this soup is a hearty and flavorful dish.
The best part is that Jamie cooks this ham and pea soup in a slow cooker for about 4 hours, making the meat incredibly tender and allowing the flavors to meld beautifully.
This soup is really a comfort food masterpiece. Thanks, Jamie, for this wonderful recipe!
Jamie Oliver Ham And Pea Soup Ingredients
How To Make Jamie Oliver Ham And Pea Soup In Slow Cooker
- The day before cooking, place the ham hocks in a large pot filled with cold water. Let them soak overnight to remove excess salt.
- The next day, drain the soaked ham hocks and rinse them well. Fill the pot with fresh cold water and bring it to a boil. Drain and rinse the hocks again to remove any remaining saltiness.
- Finely slice the leeks, celery, and carrots. In a large casserole pan, add a splash of olive oil, the sliced vegetables, and bay leaves.
- Cook over medium heat for about 15 minutes, stirring occasionally, until the vegetables are soft but not browned.
- Add the rinsed ham hocks, pearl barley, and chicken stock to the pan with the sautéed vegetables.
- Bring the mixture to a boil. Reduce the heat to medium-low, cover the pan, and let it simmer for 3 hours. Check occasionally and add more stock or water if it starts to dry out.
- Once the ham hocks are tender, remove them from the pan and shred the meat, discarding any fat and bones. Return the shredded meat to the pan.
- Increase the heat and add the frozen peas. Cook until the peas are tender.
- Finally, chop the curly parsley and stir it in along with the heaped tablespoon of mint sauce. Serve hot with slices of bread and English mustard.
