Mary Berry Pea and Ham Soup with Mustard Croûtes

This delicious Mary Berry Pea and Ham Soup with Mustard Croûtes is a quick and nutritious meal, perfect for lunch or dinner. It’s creamy, full of vibrant green peas, and made with simple ingredients like leftover ham. The crispy mustard croûtes add a flavorful crunch, making this comforting soup a standout dish for any occasion.

This Pea and Ham Soup with Mustard Croûtes Recipe Is From Young Lucy Cookbook by Mary Berry

Recipe Ingredients

• 50g butter
• 1 onion, coarsely chopped
• 1 celery stick, coarsely chopped
• 750ml (1¼ pints) chicken stock
• 500g frozen peas
• 2 tbsp snipped fresh chives
• 200g roast ham off the bone, excess fat removed
• Salt and freshly ground black pepper

For the Croûtes:

• 25g (scant 1 oz) butter, room temperature
• 1½ tsp Dijon mustard
• 16 slices from a baguette, 1cm (½ in) thick

How To Make Mary Berry Pea and Ham Soup with Mustard Croûtes

1. Sauté the vegetables: Melt the butter in a large pan and add the onion and celery. Cook for 8–10 minutes over medium heat, stirring often, until softened but not browned.
2. Add stock and peas: Pour in the chicken stock and bring to a boil. Stir in the peas and quickly return to the boil, then reduce the heat and simmer for 3 minutes until the peas are just cooked.
3. Blend the soup: Using a blender or food processor, purée the soup with the chives until smooth. Return the soup to the pan.
4. Shred the ham: Shred the ham into bite-sized pieces using two forks. Add the ham to the soup and set it aside.
5. Prepare the croûtes: Preheat the grill to its highest setting. Mix the butter and Dijon mustard into a smooth spread. Lay the baguette slices on a baking tray and toast on both sides until golden. Spread the mustard butter on one side of each slice while still warm.
6. Reheat and serve: Gently reheat the soup over low heat. Season with salt and pepper to taste, and serve with the mustard croûtes on the side.

Recipe Tips

• Use fresh or good-quality ham: Choose thickly sliced deli ham or leftover roast ham for the best flavor. Avoid pre-packed thin ham slices as they can lack taste.
• Don’t overcook the peas: Boil the peas quickly to keep their bright green color and fresh taste. Overcooking makes them dull and mushy.
• Blend the soup well: Purée the soup until smooth to get a creamy texture. Lumps can spoil the experience.
• Toast croûtes evenly: Watch the baguette slices under the grill to ensure both sides turn golden without burning.
• Season last: Add salt and pepper after reheating the soup, as ham and stock are already salty. This avoids oversalting.

How To Store Leftovers

• Refrigerate:Put leftovers pea and ham soup with mustard croûtes in a sealed container. Store it in the fridge for 3 days.
• Freeze: Freeze leftovers pea and ham soup with mustard croûtes in a container with space at the top for up to 2 months. Thaw in the fridge overnight before reheating gently.
• Reheating: Warm leftovers pea and ham soup with mustard croûtes gently on the stove over low heat for about 5–7 minutes, stirring occasionally until hot. Avoid boiling to keep the flavors fresh.

Nutrition Facts

Serving Size: 1 cup (approximately 249g)

• Calories: 230
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 820mg
• Total Carbohydrate: 31g
• Dietary Fiber: 11g
• Sugars: 6g
• Protein: 17g

Try More Mary Berry Recipes:

• Mary Berry Roasted Tomato and Garlic Soup Recipe
• Mary Berry French Onion Soup With Mustard Cheese Croûtes
• Mary Berry Curried Lentil and Spinach Soup Recipe
• Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
• Mary Berry Curried Parsnip Soup Recipe