I remember the first time I made Mary Berry’s Pea and Ham Soup with Mustard Croutes. It was one of those chilly, rainy weekends, when all I wanted was something hearty, comforting, and easy to make. I had just picked up a fresh batch of peas from the market, and the thought of mixing them with ham and mustard croutes instantly appealed to me. The smell that filled my kitchen was intoxicating. As the soup simmered away, I realized how simple yet satisfying this dish could be.
Mary Berry has an incredible ability to take everyday ingredients and turn them into something special. This soup is the perfect example of her style – it’s delicious, comforting, and full of flavor. The balance of creamy peas and smoky ham is perfect, and the mustard croutes add a nice tangy crunch that elevates the dish even more. It’s no wonder that it’s one of her signature recipes.
Mary Berry Pea And Ham Soup With Mustard Croutes Recipe
This pea and ham soup is not just any soup. It’s a bowl of warmth that feels like a big hug after a long day. I’ve made this a few times, tweaking it each time, but it always hits the spot. The richness of the ham combined with the lightness of peas is such an unexpected but brilliant combination. The mustard croutes on top make it feel a bit fancy, but in reality, it’s really simple to prepare. It’s also an amazing way to use up leftover ham, making it a perfect recipe for any festive season.
Ingredients Needed
Before you get started, gather these ingredients:
- Frozen peas – 500g (I love the sweet flavor frozen peas add, though you can use fresh if you prefer)
- Smoked ham hock – about 400g (or any leftover cooked ham, chopped into chunks)
- Onion – 1 medium, finely chopped
- Carrot – 1, peeled and chopped
- Celery stalks – 2, chopped (optional, but it adds depth)
- Garlic cloves – 2, minced
- Vegetable or chicken stock – 1 liter (I’ve used both, but chicken stock gives a richer flavor)
- Olive oil – for sautéing
- Salt and pepper – to taste
- Fresh parsley – for garnish (optional, but adds a pop of freshness)
For the Mustard Croutes:
- French baguette – 2 thick slices
- Dijon mustard – 1 tablespoon
- Butter – 1 tablespoon (melted)
Equipment Needed
Here’s a list of what you’ll need to make this soup:
- Large pot – to cook the soup (I use my trusty Dutch oven for even heat distribution)
- Sharp knife – for chopping vegetables and ham
- Cutting board
- Ladles – for serving
- Baking tray – for the croutes
- Small bowl – for mixing the mustard butter for the croutes
- Blender or hand blender – to puree the soup to your desired texture
How To Make Mary Berry Pea And Ham Soup With Mustard Croutes?
Let me take you through the process step-by-step. It’s a lot easier than it sounds.
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Prepare The Soup Base
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions, carrot, and celery. Sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute. The smell is already amazing!
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Add The Ham And Stock
Toss in your ham hock or leftover ham, and pour in the stock. Bring the whole mixture to a gentle boil. Once boiling, reduce the heat and simmer for around 15-20 minutes to allow the flavors to meld together.
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Add The Peas
Now, it’s time to add the peas. Stir them into the pot and cook for about 5 minutes. You want them to retain their vibrant color and sweetness, so don’t overcook them.
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Blend The Soup
Once the peas are cooked, you can either use a hand blender directly in the pot or transfer the soup to a regular blender. I prefer a smoother texture, so I blend it well. If you like a bit more texture, blend it less.
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Season The Soup
Taste and adjust the seasoning with salt and pepper. Depending on your ham’s saltiness, you might not need much.
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Make The Mustard Croutes
Preheat your oven to 180°C (350°F). Spread a thin layer of Dijon mustard on each slice of baguette. Brush with melted butter, then place them on a baking tray. Toast them in the oven for 5-7 minutes until golden and crispy.
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Serve
Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and top with the mustard croutes. Enjoy the magic!
Recipe Variations
While I love Mary Berry’s original recipe, there’s always room for experimentation. Here are some ideas:
- Swap the ham for bacon: If you’re craving a bit more smokiness, crispy bacon bits can add a lovely crunch and flavor.
- Add herbs: A few sprigs of thyme or rosemary can give the soup an aromatic lift.
- Vegetarian version: Skip the ham, and add some cooked lentils for protein. Use vegetable stock instead of chicken or beef.
- Spicy kick: Add a pinch of chili flakes or a dash of hot sauce to the soup base for some heat.
What Goes Well With Mary Berry Pea And Ham Soup With Mustard Croutes?
When I make this soup, I like to serve it with a few accompaniments to round out the meal:
- Crusty bread: It’s perfect for dipping. A rustic sourdough or ciabatta works great.
- Simple green salad: Light and fresh with a vinaigrette to balance out the richness of the soup.
- Cheese: A sharp cheddar or goat cheese adds another layer of flavor.
- Pickles or chutney: The tanginess complements the soup’s creaminess.
What I Have Learnt
Making this soup taught me a few things:
- The importance of layering flavors: By sautéing the vegetables first, I bring out their natural sweetness before adding the stock and peas.
- The magic of mustard croutes: The croutes elevate the dish from a simple soup to something that feels special. The combination of crispy bread, butter, and mustard adds a rich, zesty contrast to the creamy soup.
- How simple ingredients can create something extraordinary: The soup is made from basic ingredients, yet it’s so satisfying. It reminded me that cooking doesn’t always need to be complicated to be delicious.
FAQs
What Ingredients Do I Need For Mary Berry’s Pea And Ham Soup With Mustard Croute?
For Mary Berry’s Pea and Ham Soup with Mustard Croute, you will need the following ingredients: frozen peas, a ham hock or cooked ham, carrots, onions, garlic, chicken stock, a few sprigs of thyme, bay leaves, olive oil, salt, pepper, and mustard for the croutes, alongside crusty bread for the croutes.
Can I Use A Different Type Of Bread For The Mustard Croutes?
Yes, you can use any type of crusty bread for the mustard croutes. However, baguette or ciabatta works particularly well because their texture holds up well when toasted and topped with the mustard mixture. Just make sure the bread is thick enough to soak up the mustard without falling apart.
How Can I Make The Soup Vegetarian Without The Ham?
To make the pea and ham soup vegetarian, you can skip the ham and replace the ham hock with a vegetable stock cube or broth. For added flavor, you can incorporate a handful of smoked paprika or liquid smoke to mimic the savory, smoky flavor of ham, or simply add more vegetables like leeks or celery for extra depth.