Pea, Leek & Mint Soup with Egg and Ham
Vibrant Green Pea Soup with Ham, Egg, and Spring Onions
This simple pea soup tastes just as vibrant as its green colour! It’s fresh, light, and packed with flavour, making it the perfect dish to welcome spring. I topped mine off with crispy ham, a soft-boiled egg, and spring onions for extra texture and bite, but the options are endless. Smoked salmon with sour cream makes for a luxurious twist, or if you prefer a veggie version, why not try fresh basil oil and a few shavings of Parmesan?
Endless Topping Options for Custom Flavour
The beauty of this soup is in its versatility. You can dress it up with any toppings that tickle your taste buds. I served mine with homemade flatbread, but croutons or store-bought artisan bread would be just as delicious. It’s an easy, quick dish that you can adapt based on what you have in your pantry or fridge.
Mint: Optional But Highly Recommended!
Mint pairs wonderfully with peas, enhancing the fresh, green flavours of the soup. However, if mint isn’t your cup of tea, feel free to skip it – the soup is just as tasty without it. You could even try adding a few other herbs, like basil or dill, to experiment with flavours.
Why You’ll Love This Vibrant Green Pea Soup:
✔️ Fresh and vibrant – A perfect soup to welcome spring with its light, green colour and vibrant flavour.
✔️ Versatile toppings – Make it your own with a range of toppings like ham, egg, smoked salmon, or fresh basil oil.
✔️ Quick and easy – A simple, satisfying soup that comes together in no time.
✔️ Perfect for any season – While it’s ideal for spring, it’s hearty enough to enjoy year-round.
✔️ Ottolenghi-inspired – This recipe is inspired by the genius of Ottolenghi’s fresh and flavourful creations.
Serve
Pea and leek soup with egg and ham
(2 votes, average: 5.00 out of 5)
Loading...Indulge in Pea, Leek & Mint Soup with Egg and Ham. A versatile recipe that brings you delicious flavours and textures.
Ingredients
- 2 tbsp olive oil
- 20g unsalted butter
- 3 leeks, trimmed and finely sliced
- 4 shallots, peeled and finely sliced (regular onions fine too)
- 2-3 garlic cloves, peeled and finely sliced
- 2 sticks celery, finely sliced
- 2 bay leaves
- Salt and white pepper
- 800g podded peas (I just used frozen peas)
- 1 liter water + 1 vegetable stock cube (or 1 liter homemade chicken stock)
- 1 cup mint leaves, hard stems removed, roughly chopped (optional)
- 4 slices of roasted or cooked ham
- 4 soft boiled eggs
Instructions
To start with it's good to know that it's important to sauté all the vegetables slowly on low-medium heat and to make sure they don't catch any colour. This slow cooking will ensure you get the the most flavour and natural sweetness out of your ingredients.
Heat the oil and butter in a large pot and add the shallots, stir fry on low-medium heat for 2-3 minutes until translucent and fragrant.
Add the garlic and sauté for 2 minutes until translucent and fragrant.
Add the leeks, celery and bay leaves, sauté for ± 15 minutes until everything is softened, stirring occasionally. Don't let the ingredients take on any colour.
Add the peas and stock and bring to a gentle boil and cook for five minutes, just lightly to cook the peas.
Add the mint (if using) and simmer along for another 2 minutes.
Remove from the heat, discard the bay leaves, and use an immersion blender to process the soup as fine as you can.
Taste and adjust seasoning if needed.
Finishing touches (optional)
The soup is already great as is, but if you'd like it more fine and sophisticated, transfer the soup to a fine sieve and take your time to pass it through thoroughly. Use the back of a ladle to press the mushed-up vegetables through the sieve, rubbing them vigorously on the inside of the sieve. You want to end up with a totally dry pulp in the sieve, which you can then discard.
Transfer the soup to a clean pot and reheat gently. Taste and adjust the seasoning.
To serve
To serve, pour the soup into serving bowls and finish with a drizzle of olive oil, shredded ham and a soft boiled egg.
Notes
To make it vegan you can of course leave out the egg and ham. The flavour of the pea soup by itself is amazing.
