Fresh Pea Ham Soup
A delicious take on an old classic, ham and split pea soup, this Ham and Fresh Pea soup is healthy, vibrantly-hued and is loaded with fabulous, flavor!
Servings: 10
Calories: 188kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ cup roughly chopped shallots about 2 medium
- 2 tablespoons prepared pesto
- 4 medium potatoes peeled and roughly chopped (about 1 ½ pounds (680g), before peeling)
- 8 cups low sodium chicken broth
- 10-12 sprigs fresh thyme tied together with kitchen string
- 2 medium bay leaves (or one large)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 20 ounces tiny baby frozen peas you could also use fresh
- 2 cups fresh spinach packed
- 3-4 cups diced ham
- Feta cheese and fresh thyme for garnish, if desired
Instructions
- Heat olive oil in a large pot over medium heat. When hot, add the shallots and cook for 2 minutes, stirring occasionally until softened. Add the pesto and cook for another 30 seconds stirring constantly.
- Add the chicken broth, potatoes, thyme bundle, bay leaf, kosher salt and pepper. Bring to a boil and cook, uncovered, for 20-25 minutes or until potatoes are very tender.
- Remove what’s left of the thyme bundle and the bay leaf. Add the fresh spinach and peas and blend using an immersion or regular blender. If using a regular blender, you will need to blend in two batches. (with a regular blender, remove the center cover from the blender and blend with a funnel or several thicknesses of paper toweling over the opening.)
- Add the diced ham and stir well to combine. Taste and add more salt and/or pepper, if needed. Serve hot, garnished with a spoonful of Feta cheese and some fresh thyme sprigs.
Notes
See Café Tips above in post for further instructions and more detailed tips.
Nutrition
Calories: 188kcal | Carbohydrates: 22g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 779mg | Potassium: 686mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1057IU | Vitamin C: 34mg | Calcium: 58mg | Iron: 4mg