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This recipe is classed as easy

Rating 3.44 / 5 (59 votes)

Prep time:
15 min
Cook time:
1 hr 5 min

Mike Robinson's slowly simmered soup makes a satisfying and tasty treat from the simplest of ingredients


1. Heat the butter in a large saucepan over a medium heat and add the onions, garlic, thyme and peas. Cook for 3-4 minutes, stirring constantly.

2. Add the ham bone and stock.

3. Bring to the boil and simmer for 1 hour.

4. Remove the ham bone; transfer the mixture to a blender and whiz until smooth. Serve immediately.


  • 1 tbsp butter
  • 2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • small handful of thyme, leaves only
  • 800 g frozen peas
  • 1 ham bone
  • 1 litres vegetable, pork or chicken stock

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Latest Comment


nice simple and tasty

The Big Dog The Big Dog  Posted 29 Oct 2011 12:46 PM

This soup is lovely. Managed to get the green colour in the pic by adding the peas in at the end and threw some of the ham in before blending.

CatherineC61808 CatherineC61808  Posted 04 Apr 2009 3:54 PM

Don't believe the picture. Peas cooked for 1hr don't stay green. The soup will go a muddy colour but will still taste great. When doing again I will put the peas in 3 mins before the end of cooking.

Voyage34 Voyage34  Posted 18 Jan 2009 10:06 AM

mmmmmmmmm this is a lovely soup i advise 3 more ham cubes if you freeze, 1 cup of water on defreeze makes an excelent soup, enjoy,john mcgartland.

johnM52260 johnM52260 Posted 15 Jan 2009 1:36 AM

Excellent winter soup. Have now used this recipe twice and thoroughly recommend it. What i did different is i stripped the ham off the bone once cooked and blended it through the soup.

DavidC26632 DavidC26632 Posted 17 Dec 2008 2:55 PM

Very easy recipe, nice and tasty although I used Belgian cured ham in cubes instead as I didn't have the ham bone, and a nice foccacia soaked it up yum

keithR42445 keithR42445 Posted 10 Dec 2008 5:40 PM

very tasty and so easy by the time we came home from work freshened up had a wine the soup was ready.

Earle1 Earle1 Posted 03 Jun 2008 1:23 AM