• Save to your scrapbook
  • Save to your scrapbook

    Pea and Ham Soup with Bacon Butties

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Pea and Ham Soup with Bacon Butties

    Combine bacon sarnies with a verdant, savoury soup for an ambrosial supper.

    • Preparation time: 30 minutes
    • Cooking time: 90 minutes
    • Total time: 2 hours 60 minutes 60 minutes

    Serves: 4


    • Bacon butties
    • 30g salted butter, room temperature
    • 8 slices medium-thick white bread
    • 1 tbsp sunflower oil
    • 8 slices rindless smoked back bacon
    • 75g butter
    • 2 onions, chopped
    • 25g plain flour
    • 900g frozen or fresh peas
    • Stock
    • 450g smoked gammon, or small smoked ham hock
    • 1 large onion, quartered
    • 2 large carrots, cut into big chunks
    • 3 celery sticks, sliced
    • 3 bay leaves
    • ½ tsp black peppercorns
    • A pinch crushed dried chillies


    1. Put all the stock ingredients into a pan with 2 litres cold water. Bring to the boil and skim off any scum. Lower the heat and simmer for 1 hour. Remove the gammon and set aside, then strain the stock, discarding the vegetables. You need 1½ litres stock; if you have more, reduce it in a clean pan.
    2. Melt the butter in a pan, add the onions, and cook gently for 10 minutes till soft but not browned. Stir in the flour and cook gently for 1 minute. Gradually add the stock and bring to the boil. Add the peas and simmer for 3 minutes. Meanwhile, skin the gammon and chop into small pieces.
    3. Remove the soup from the heat, leave to cool slightly, then blend in a liquidiser until smooth. Pour back into the pan and stir in the gammon and seasoning to taste. Place over a low heat and reheat gently.
    4. For the butties, lightly butter the bread. Heat the oil in a non-stick frying pan, add the bacon rashers and fry until the edges just turn golden. Push the bacon to the pan’s side and dunk the buttered side of four slices of the bread in the bacon fat. Cover these slices with the rashers of bacon, top with the remaining slices of bread and cut in half. Serve with the soup.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Try a classic, lower-strength English bitter with this soup.


    Average user rating

    4 stars