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Ham and pea soup with crispy onions and feta recipe

12 ratings

A hearty, delicious soup packed with lots of flavour. Dried split green peas are combined with crumbled pieces of feta cheese, strips of gammon steak and lots of green vegetable and herbs - making it a vibrant meal to tuck into. See method

Serves 6
1 hr 15 mins, plus soaking
391 calories / serving
Healthy

Ingredients

400g (13oz) dried green split peas, soaked overnight
1 onion, halved
6 cloves
2 bay leaves
500ml low-salt chicken stock
few sprigs of thyme, leaves stripped
5 tbsp olive oil
1 onion, finely sliced
225g (7 1/2oz) gammon steak
large handful baby spinach
handful fresh parsley, roughly chopped
50g (2oz) feta cheese, crumbled

Each serving contains

Energy
1640kj
391kcal 20%
Fat
15g 22%
Saturates
4g 19%
Sugars
5g 5%
Salt
1.8g 29%

of the reference intake
Carbohydrate 39.8g Protein 25.7g Fibre 9.5g

Method

Drain the soaked peas and tip into a large pan. Cover with 1.5ltr (2 1/2pt) water. Stud each onion half with three cloves, then add to the pan, along with the bay leaves. Bring to the boil, skimming of any scum that forms, then simmer for 45 minutes, until tender.
Drain the peas and return to the pan. Add the stock and top up with 500ml (17fl oz) freshly boiled water. Add the thyme leaves, season well, and then gently simmer, over a low heat, for 30 minutes.
Meanwhile, heat the oil in a large frying pan over a low heat. Add the onion and cook, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
Wipe most of the oil from the pan, then increase the heat and fry the gammon for 2-3 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then shred into small pieces.
Stir the spinach into the soup and then, using a stick blender, whizz until almost smooth. Stir in most of the parsley. Ladle into bowls and top with the feta, gammon, remaining parsley and crispy onions.

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