Mary Berry Pea and Ham Soup with Mustard Croûtes

The first time I made this, I was trying to use up some leftover ham from a Sunday roast and half a sad baguette that had turned rock-hard by Tuesday. I wasn’t expecting much—just a basic soup to avoid another sandwich. But the moment I dipped one of those mustardy, crunchy croûtes into the vibrant green bowl? Instant obsession.

Of course, I got cocky the second time and tried to wing it. I overcooked the peas (they went grey), forgot to blend properly, and under-salted because I was scared of the ham’s saltiness. Lesson learned. With a few tweaks and a better baguette, this soup became a reliable, punchy little number that tastes like more effort than it is. Let me show you how I got it right.

WHY THIS ONE WORKS SO WELL

This isn’t your bland split pea soup. It’s got:

• Frozen peas – Quick, cheap, and surprisingly vibrant when handled gently.
• Leftover ham – Adds that rich, smoky saltiness without needing to simmer bones for hours.
• Chives – A quiet hero. They brighten up the whole bowl.
• Mustard croûtes – These aren’t just garnish. They make every bite feel like a meal.

It’s fast, it’s punchy, and it feels like spring in a bowl—even when it’s gloomy out.

INGREDIENTS + WHY THEY MATTER

• Butter (50 g) – For depth and to soften the veg. Oil works, but butter adds body.
• Onion (1, chopped) – Sweetens the base. Don’t skip this.
• Celery (1 stick) – Gives a subtle earthy flavour that balances the peas.
• Chicken stock (750 ml) – Brings richness. Veg stock works, but chicken gives it more savour.
• Frozen peas (500 g) – Quick-cooking and naturally sweet.
• Chives (2 tbsp, snipped) – Don’t leave them out. They freshen up the soup and round off the flavour.
• Roast ham (200 g) – Off-the-bone if possible. The smoky edge is key.
• Salt and pepper – Add after blending. The stock and ham bring their own salt.

For the Croûtes:

• Butter (25 g) – Soft enough to spread.
• Dijon mustard (1½ tsp) – Adds zing without overpowering.
• Baguette slices (16, 1 cm thick) – Must be slightly stale for best texture.

INGREDIENT SWAPS THAT HOLD UP

• Vegetarian? Skip the ham and add roasted mushrooms or smoked tofu cubes.
• No Dijon? A touch of English mustard works—but use half the amount.
• No baguette? Use sourdough or even stale pitta cut into strips.
• Lighter version? Use half the butter and skip the croûtes. It’s still tasty.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soup went dull green	Overcooked the peas	Simmer just 3 minutes—no more
Soup was too salty	Didn’t taste before seasoning	Ham and stock are already salty—taste last
Croûtes went soggy	Didn’t toast both sides	Always grill both sides before spreading butter
Soup tasted flat	Skipped the chives	They lift the whole thing—don’t skip ‘em

HOW TO MAKE MARY BERRY’S PEA AND HAM SOUP WITH MUSTARD CROÛTES

Sauté the Veg
Melt butter in a large saucepan. Add chopped onion and celery. Cook over medium heat for 8–10 minutes, stirring often, until soft but not coloured.

Add Stock and Peas
Pour in chicken stock and bring to a boil. Stir in peas, bring back to the boil, then reduce heat and simmer for just 3 minutes.

Blend the Soup
Add the chives and blend until smooth using a hand blender or processor. Return to the pan.

Add the Ham
Shred the ham into bite-sized pieces with two forks. Stir into the soup and set aside.

Make the Croûtes
Preheat your grill. Mix butter and Dijon mustard into a spread. Toast baguette slices on both sides under the grill until golden. Spread with the mustard butter while still warm.

Reheat and Serve
Warm the soup gently over low heat. Taste and season if needed. Serve hot with mustard croûtes on the side.

TIPS FROM MY KITCHEN

• I always blend the soup while it’s hot—it keeps the colour more vibrant.
• If your croûtes feel too crisp, rub with a bit of butter post-grill—they soften just enough.
• I chop the ham roughly—it gives you more texture in each bite.
• Leftover croûtes? Crumble them over a salad the next day. You’re welcome.

STORAGE + SERVING

• Fridge: Soup keeps for 3 days in an airtight tub. Store croûtes separately.
• Freezer: Soup freezes well without the ham—add it fresh when reheating.
• Reheat: Gently on the stove. Don’t boil—it dulls the flavour and overcooks the peas.
• Serve with: Extra chives, maybe a dollop of crème fraîche if you’re feeling fancy.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this soup ahead?
A: Absolutely. It keeps well—just add the ham and croûtes fresh before serving.

Q: Can I skip the croûtes?
A: Technically, yes—but they’re the best bit. Try croutons or even cheese toast instead.

Q: What if I don’t have a blender?
A: Mash it with a potato masher for a rustic texture. Not the same, but still tasty.

Q: Can I use garden peas instead of frozen?
A: Yes, if you’ve got fresh ones. But frozen peas are usually picked at peak freshness—they work brilliantly here.

Try More Recipes:

• Mary Berry Warming Chicken Noodle Soup Recipe
• Mary Berry Somerset Mushroom Soup
• Mary Berry Roasted Tomato Soup