Creamy Ham and Pea Soup with Butter Roux
A classic comfort soup that transforms simple pantry staples into silky, satisfying bowls of warmth. This creamy ham and pea soup balances the savory depth of ham stock with sweet frozen peas and rich butter, finished with a smooth puree and studded with tender ham pieces. The magic lies in the roux base, which creates a velvety texture without cream, while fresh parsley adds brightness. Perfect for weeknight dinners or lunch leftovers, it suits anyone seeking honest, nourishing food without fuss. The soup bridges old-school cooking technique with modern convenience, using frozen peas and stock cubes rather than long-simmered broths. What sets this version apart is the optional final puree of the soup with ham already in it, creating creaminess while retaining texture, plus the clever tip to reserve whole peas for visual and textural contrast. Serve piping hot with toasted buttered bread for complete comfort.
Ingredients
- 3 ¾ tbsp butter
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and finely chopped
- 2 tablespoons all-purpose flour, all purpose
- 1 ½ ltr ham stock, from stock cubevegetable stock1:1vegetarian
omit ham or substitute plant-based
- 1 ¾ cups milk
- 1 lb frozen peasfresh peas1:1seasonal
cook slightly longer if fresh
- salt
- pepper, freshly ground
- 8 oz cooked ham, diced into cubes
- 2 sprigs parsley, fresh
Instructions
- 1
Peel and chop the onion, peel and finely chop the garlic, and dice the ham into cubes
- 2
Heat the butter in a pan and sweat the onion and garlic for 5 minutes at low heat
- 3
Add the flour and cook for 3 minutes stirring regularly without browning
- 4
Slowly pour in the stock while stirring continuously, then add the milk
- 5
Bring to the boil, add the peas and cook for no more than 5 minutes
- 6
Puree the mixture in a blender in batches, filling no more than halfway
- 7
Return the soup to a clean pan
- 8
Season with salt and freshly ground pepper, add the ham and warm through for about 3-4 minutes
- 9
Puree again if desired
- 10
Sprinkle freshly chopped parsley over each serving and serve with toasted buttered bread
Tips
For textural contrast, reserve a handful of whole peas before blending and stir them in at the end. This gives you creaminess from the puree while maintaining pockets of tender, distinct peas throughout each spoonful.
Chop the ham into smaller pieces (5mm-1cm) and skip the second puree to preserve chunky texture. This method keeps the soup heartier and more rustic while still achieving a creamy base from the roux and milk.
Avoid browning the flour during the roux stage by keeping heat low and stirring constantly. Even light browning will darken the soup and alter its delicate flavor balance.
Good to Know
Refrigerate in airtight containers for up to 3 days. Freeze for up to 2 months in portions; thaw overnight before reheating gently on stovetop.
Prepare through first puree up to 1 day ahead. Reheat, add ham, and finish with second puree and parsley just before serving.
Serve piping hot in bowls with thick slices of toasted buttered bread. A simple green salad balances the richness.
Common Mistakes
Do not overfill the blender past halfway to avoid hot liquid splattering and to ensure even pureeing in batches.
Do not allow the flour to brown in the roux stage to prevent darkening the soup and adding bitter notes.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup without blending?
Yes. Chop the ham into small pieces (5mm-1cm) and skip both purees. You'll get a brothier, more textured soup instead of the traditional creamy version. Reserve some whole peas for visual appeal.
What if I don't have ham stock or a stock cube?
Use chicken or vegetable stock instead at a 1:1 ratio. The soup will be lighter but still delicious. For deeper flavor, simmer ham bone or scraps with water for 30 minutes first, then strain and use that liquid.
Can I freeze this soup?
Yes, freeze for up to 2 months in portions. Cool completely before freezing. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally. The puree may separate slightly upon thawing; stir well to recombine.