Seasonal Recipe

Green pea, ham and leek soup

#ShowTheLove this February with a green heart soup. This substantial, satisfying soup has an excellent flavour. For extra taste, use a thick slice of the best quality ham.

Serves 4

Preparation and cooking time: 40 minutes


  • 1 tbsp. oil
  • 3 leeks, sliced
  • 175g frozen peas
  • 850ml (1 ½ pints) chicken stock
  • 175g ham, cut into chunks
  • 2 tbsp. chopped fresh mint
  • 150ml double cream, to serve


  1. Heat the oil in a large saucepan and sauté the leeks for 8 minutes, stirring occasionally. Add the peas and stock and bring to the boil.
  2. Cover and simmer for 15 minutes.
  3. Cool slightly and then puree until coarsely blended.
  4. Return to the pan, stir in the ham and chopped mint and heat through.
  5. Serve in individual bowls, with swirl of cream.

Recipe from The Big Book of Best-kept Secrets of the Women’s Institute; Simon & Schuster: London, 2006

A green heart on a white background