Fresh Pea Soup with Ham

Serving Size: 4
Total Time:


  • 1 Tbsp unsalted butter
  • 0.5 tsp sherry vinegar
  • 1 tsp extra virgin olive oil
  • 0.5 Tbsp chopped chives
  • 1 Tbsp minced shallot
  • 0.5 cup diced smoked ham hock (from one 11-ounce ham hock) or smoky ham
  • 4 cup fresh or frozen peas (1 pound), thawed
  • 1 quart whole milk
  • kosher salt
  • 2 garlic cloves, chopped
  • 0.5 medium onion, thinly sliced
  • 1 small fennel bulb—thick stalk discarded, bulb thinly sliced
  • Pea tendrils or baby arugula, for garnish


  1. In a large pot, melt the butter. Add the fennel, onion and garlic and season with salt. Cook over moderate heat, stirring, until the vegetables are tender but not browned, 8 to 10 minutes. Add the milk and simmer for 15 minutes. Add the peas and simmer until tender, 7 to 8 minutes.
  2. Working in batches, puree the soup in a blender. Strain it through a fine sieve set over a large bowl. Season with salt.
  3. In a small bowl, combine the ham with the shallot, chives, olive oil and sherry vinegar. Spoon the ham salad into the center of 4 bowls. Ladle the warm soup into the bowls, garnish with the pea tendrils and serve immediately.

Image Credit: Chris Court
Recipe Courtesy of: Graham Elliot Bowles

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