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Pea and Ham soup (use up leftover ham from Christmas)

(recipe, RSPCA United Kingdom)

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A delicious warming soup – ideal for those days after Christmas when you want simple warming food. Also a great treat after you have been on a long wintery walk. Published as part of the RSPCA’s Think Pig Christmas Recipes. The RSPCA are are encouraging everyone to ‘Think Pig’ by buying higher welfare pork. You can see more recipes and join the campaign on the RSPCA Think Pig Facebook Page in the Notes section at Tips: If you boiled your ham or gammon use the water as half the stock. However, check that the water, is not too salty If you have any leftover bread from Christmas that is beginning to go a little stale, cut it into cubes and toss gently in olive oil. Bake or grill until lightly toasted and serve as croutons.


  1. 50 g butter
  2. 1 small onion, chopped
  3. 1 leek, chopped
  4. 225 g cooked and diced or shredded higher welfare ham or gammon, which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  5. 455 g frozen peas or any leftover peas you may have after Christmas
  6. 750 ml chicken or vegetable stock
  7. 4 Tbsp. double cream or natural fromage frais (which ever you may have left over)
  8. 2 Tbsp. parsley, freshly chopped
  9. Salt and freshly ground black pepper
  10. One or two bay leaves


  1. Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.
  2. Add the peas , stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.
  3. Transfer to a blender or food processor and process for a few seconds until smooth.
  4. Return to the saucepan and begin to heat gently.
  5. Add the remaining stock until you get the desired consistency.
  6. Check the seasoning and season as required.
  7. Cook for a further minute or until piping hot but not boiling.
  8. Serve with a dollop of double cream or fromage frais, or a sprinkling of fresh herbs such as flat leaf parsley. You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.
  9. Don’t forget to Think Pig: and find out more about the labels you should be looking for to help improve pig welfare.