Mary Berry’s Pea and Ham Soup with Mustard Croutes is a comforting, hearty dish that perfectly combines the sweetness of fresh peas with the savory richness of ham, all heightened by the tangy bite of mustard croutes. This soup, with its velvety texture and wholesome flavors, is a staple in British kitchens, offering both warmth and nourishment in one bowl. The addition of the mustard croutes-crispy slices of bread topped with mustard and toasted to golden perfection-adds an extra layer of flavor, providing a delightful contrast to the smooth soup.
Mary Berry, a household name in British baking and cooking, is renowned for her ability to elevate simple dishes into extraordinary meals. Her take on pea and ham soup is a testament to her skill in turning classic comfort foods into something special. The recipe takes traditional pea and ham soup to the next level by incorporating aromatic herbs, tender ham, and a perfect balance of flavors, making it a crowd-pleaser that works equally well as a starter for a dinner party or as a fulfilling lunch on a chilly day.
Mary Berry’s Pea And Ham Soup With Mustard Croutes Recipe
Ingredients Needed
To create Mary Berry’s Pea and Ham Soup with Mustard Croutes, you’ll need to gather a few essential ingredients for both the soup and the croutes. Here’s a breakdown:
For The Pea And Ham Soup
- Frozen peas: The star of the dish, frozen peas provide a natural sweetness and bright green color, giving the soup its fresh, vibrant appeal.
- Cooked ham: Choose a good quality cooked ham, preferably leftover from a roast. The ham adds a savory, meaty depth that complements the peas perfectly.
- Onion: A finely chopped onion helps build the base of the soup, offering a mild sweetness when sautéed.
- Carrot: A couple of carrots, diced, add sweetness and texture to the soup, balancing the richness of the ham.
- Garlic: A couple of garlic cloves, minced, bring in an aromatic kick that deepens the flavor of the soup.
- Chicken stock: This forms the liquid base of the soup, giving it body and enhancing the flavors of the vegetables and ham.
- Thyme: Fresh thyme adds an earthy, herbal note that infuses the soup with warmth.
- Bay leaves: A couple of bay leaves contribute a subtle, aromatic flavor that rounds out the soup.
- Salt and pepper: To taste, these are essential for seasoning the soup, ensuring the flavors are balanced.
For The Mustard Croutes
- Sourdough or rustic bread: Slices of sourdough or any hearty bread with a firm texture make the best base for the croutes. The bread crisps up beautifully under the heat and provides a satisfying crunch.
- Dijon mustard: A generous spread of Dijon mustard gives the croutes their tangy punch, complementing the richness of the soup.
- Olive oil or butter: For brushing the bread before toasting, either olive oil or melted butter works beautifully, adding an additional layer of flavor to the croutes.
- Fresh parsley (optional): Chopped parsley for garnish adds a pop of color and a fresh, herbal note to the croutes, elevating their presentation.
Equipment Needed
To make Mary Berry’s Pea and Ham Soup with Mustard Croutes, you’ll need a few basic pieces of kitchen equipment:
- Large saucepan: Essential for cooking the soup, a large saucepan allows enough room for all the vegetables and liquids to simmer together. You’ll want one with a good lid to trap the heat and allow the soup to cook evenly.
- Sharp knife and chopping board: For chopping the onions, carrots, garlic, and ham. A sharp knife ensures you get clean cuts, and a sturdy chopping board helps keep things neat.
- Wooden spoon: Perfect for stirring the soup and preventing ingredients from sticking to the bottom of the pan.
- Ladle: For serving the soup, a ladle allows you to easily transfer it from the pot to bowls.
- Baking tray: A baking tray is needed to toast the bread for the mustard croutes. It’s best lined with parchment paper or a non-stick mat to ensure easy removal of the croutes.
- Grill or oven: To toast the bread slices, a grill or a hot oven will do the trick, ensuring the bread crisps up nicely without becoming too hard.
Instructions To Make Mary Berry’s Pea And Ham Soup With Mustard Croutes
Step 1: Prepare The Soup Base
- Sauté the vegetables: Begin by heating a splash of oil in a large saucepan over medium heat. Add the chopped onion, carrots, and garlic. Sauté for about 5-7 minutes, or until the onion softens and becomes translucent. This will form the aromatic base of the soup.
Step 2: Add The Ham And Stock
- Incorporate the ham: Add the cooked ham to the pan and stir for a couple of minutes to allow the flavors to mingle.
- Pour in the stock: Add the chicken stock to the pan, followed by the thyme and bay leaves. Stir everything together and bring the mixture to a boil.
Step 3: Simmer The Soup
- Simmer until tender: Reduce the heat and let the soup simmer gently for around 15 minutes, allowing the vegetables to soften and the flavors to meld together.
Step 4: Add The Peas
- Add the frozen peas: Once the soup base is tender, stir in the frozen peas. Let the soup cook for another 5-10 minutes, allowing the peas to thaw and soften.
Step 5: Blend The Soup
- Blend until smooth: Once everything has cooked through, remove the bay leaves and thyme sprigs. Use an immersion blender or a stand blender to purée the soup until it’s smooth and creamy. If you prefer a chunky texture, blend it lightly to maintain some pieces of vegetable.
Step 6: Prepare The Mustard Croutes
- Prepare the croutes: While the soup is simmering, preheat your oven to 200°C (180°C fan)/400°F. Brush the bread slices with olive oil or melted butter and spread a thin layer of Dijon mustard over each slice.
- Toast the bread: Place the bread slices on a baking tray and toast them in the oven for 8-10 minutes, or until golden and crisp.
Step 7: Serve
- Serve the soup: Ladle the soup into bowls and top with the mustard croutes. Garnish with fresh parsley if desired. The croutes can be placed directly into the soup or served on the side for dipping.
Tips And Tricks
- For extra creaminess: If you like your soup extra creamy, consider adding a splash of cream or a dollop of crème fraîche after blending. This will give the soup a velvety texture.
- Leftover ham: This is a fantastic way to use up leftover ham from a roast dinner. If you don’t have leftover ham, any cooked ham or even ham hock can be used. Just make sure to remove any bones from the hock before adding it to the soup.
- Use fresh peas: If you have access to fresh peas, they can be used in place of frozen peas for a slightly sweeter, more delicate flavor. Just ensure they’re cooked until tender.
- Add a bit of spice: For an extra flavor kick, you can add a pinch of chili flakes or a dash of hot sauce to the soup, which balances the sweetness of the peas and the richness of the ham.
- Make ahead: This soup can be made in advance and stored in the fridge for up to three days. It even tastes better the next day as the flavors continue to develop.
Mary Berry’s Pea and Ham Soup with Mustard Croutes is a wonderful example of how simple ingredients can be combined to create a delicious and comforting dish. The natural sweetness of the peas, the savory richness of the ham, and the tangy, crunchy mustard croutes make for a truly satisfying meal that warms you from the inside out. Whether you’re enjoying it on a cold winter’s day or serving it as part of a festive dinner, this soup is sure to impress with its balance of flavors and textures. By following Mary Berry’s recipe, you’re sure to make a dish that feels both homey and gourmet at the same time.
Easy Recipe Variations For Mary Berry’s Pea And Ham Soup With Mustard Croustons
Mary Berry’s Pea and Ham Soup is already a comforting and delicious classic, but there are endless possibilities to tweak and elevate the dish according to personal preferences or dietary needs. Here are a few variations that add extra flavor and nutrition without losing the soul of the original recipe.
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Vegetarian Version (No Ham)
For those who prefer a meat-free alternative, swap out the ham for a plant-based protein. You could use smoked tofu or tempeh for a similar smoky flavor. Alternatively, a hearty addition like sautéed mushrooms or roasted root vegetables (think carrots, parsnips, or sweet potatoes) could enrich the soup without the ham. For an extra burst of flavor, try adding a dash of liquid smoke or smoked paprika to the broth.
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Adding Extra Greens
While the soup already includes peas, you can bump up the health factor by adding more leafy greens. Spinach, kale, or Swiss chard are fantastic choices that complement the peas’ sweetness. Simply stir them in during the last few minutes of cooking to retain their vibrant color and nutrients.
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A Creamier Texture
If you like your pea and ham soup with a velvety smooth texture, you can blend part of the soup (or all of it) to create a creamy base. To make it even richer, you could stir in a spoonful of crème fraîche, double cream, or coconut milk for a dairy-free option. The creaminess will beautifully balance out the earthy ham and the tang of the mustard croustons.
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Spicy Kick
For those who like a bit of heat, add a chopped chili or a pinch of chili flakes to the soup. This works particularly well if you’re serving the soup as a starter in a larger meal. The combination of spice with the mustard on the croutons creates a dynamic contrast that’ll warm you right up.
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Different Ham Options
While the recipe calls for standard cooked ham, you could easily switch this out for other types of ham to alter the flavor. Smoked ham will add a more intense smokiness, while a honey-roasted ham could bring in some sweetness. For a fancier twist, try using prosciutto, which will infuse the soup with a salty richness.
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Herb Variations
Experimenting with herbs is a simple way to enhance the flavor profile. While Mary Berry’s original recipe might feature thyme and bay leaves, feel free to experiment with rosemary, parsley, or even dill for a refreshing herbaceous note. Fresh herbs added at the end of cooking can also provide a burst of color and fresh taste.
Storing Leftovers
Leftover pea and ham soup is a wonderful treat, and if you make a big batch, it’s great to have a plan for storing it to ensure maximum freshness. Here’s a detailed guide on how to store and reheat your soup:
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Cooling and Storing in the Fridge
After making the soup, let it cool completely before storing it in the fridge. This helps maintain its texture and prevents the growth of bacteria. Once cooled, transfer it to an airtight container. It should stay fresh in the fridge for up to 3-4 days.
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Freezing Leftovers
If you want to keep the soup for longer, freezing is a fantastic option. Divide the soup into portions that suit your future meals, and store them in freezer-safe containers or resealable freezer bags. Be sure to leave some space in the containers as liquids expand when frozen. The soup can last for up to 3 months in the freezer. When you’re ready to enjoy it again, defrost it overnight in the fridge, or use the defrost setting on your microwave for a quicker option.
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Reheating the Soup
When reheating your pea and ham soup, it’s best to do it gently over low heat. If the soup seems too thick after freezing, add a little extra stock or water to loosen it up and bring back the creamy consistency. You can also reheat individual portions in the microwave, but be sure to stir halfway through to ensure even warming.
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Storing the Croustons
The mustard croustons are best made fresh, as they can become soggy when stored. However, if you have leftovers, store them in an airtight container for up to 1-2 days. To refresh them, pop them in the oven for a few minutes to re-crisp. Alternatively, you can toast them fresh each time you reheat the soup, ensuring that they remain crunchy and delicious.
What To Eat With Mary Berry’s Pea And Ham Soup With Mustard Croustons?
Mary Berry’s Pea and Ham Soup is hearty enough to stand alone as a meal, but it’s even better when paired with complementary dishes that enhance the overall dining experience. Here are a few great options:
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A Fresh Green Salad
The rich, creamy nature of the soup pairs beautifully with a light, crisp green salad. A salad made with mixed greens like arugula, spinach, and baby kale, topped with a simple lemon vinaigrette, will provide a refreshing contrast to the dense, savory soup. You could also add a few slices of cucumber or radishes for some crunch.
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Crusty Bread or Rolls
If you want to add a little extra substance to your meal, serve your pea and ham soup with some crusty, freshly baked bread or soft rolls. The bread can be used to scoop up the soup, and the toasted edges will complement the mustard flavor in the croustons. For a twist, serve a savory focaccia or garlic bread.
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Cheese Platter
For a more indulgent side, a small cheese platter can elevate the meal. Opt for cheeses with bold flavors like blue cheese, mature cheddar, or even a soft goat cheese. These cheeses can balance the mild sweetness of the peas and the salty ham, creating a variety of tastes in each bite.
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Steamed or Roasted Vegetables
Roasted vegetables, such as carrots, parsnips, or Brussels sprouts, add a wonderful, caramelized flavor that complements the creamy soup. Lightly steamed asparagus or tender green beans with a squeeze of lemon would also make for a perfect side, adding both freshness and texture.
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Cold Cuts or Charcuterie
If you want to stick with a ham-based theme, a platter of assorted cold cuts and charcuterie (prosciutto, salami, pâté) would pair perfectly with the soup. The saltiness and richness of the meats can bring out the flavors of the soup while keeping the meal balanced.
Conclusion
Mary Berry’s Pea and Ham Soup with Mustard Croustons is a comforting, satisfying dish that marries the sweetness of peas with the saltiness of ham, making it a perennial favorite. Whether you’re sticking with the classic recipe or experimenting with variations like a vegetarian version or an extra-creamy texture, this soup is incredibly versatile and easy to customize to suit your tastes.
When storing leftovers, be sure to let the soup cool completely before refrigerating or freezing it. The mustard croustons should ideally be fresh, but can be refreshed if stored properly. Pair your soup with a light salad, crusty bread, or a selection of cheeses to enhance the overall meal, and you’ll have a cozy, delicious dish that’s perfect for any season.
Whether it’s a family dinner or a comforting lunch, Mary Berry’s Pea and Ham Soup offers a rich, nostalgic experience that’s both satisfying and simple to prepare. So, go ahead, try out different variations, store your leftovers, and enjoy this timeless classic with the perfect accompaniment!
FAQs
What Ingredients Do I Need To Make Mary Berry’s Pea And Ham Soup With Mustard Croutes?
To prepare Mary Berry’s pea and ham soup with mustard croutes, you’ll need the following ingredients: frozen peas, a ham hock, onions, carrots, celery, vegetable stock, garlic, and a bouquet garni (a bundle of herbs like thyme and bay leaves). For the mustard croutes, you’ll need slices of bread, Dijon mustard, olive oil, and butter. The soup is hearty and flavorful, with the mustard croutes adding a deliciously crispy, tangy contrast.
How Long Does It Take To Cook Mary Berry’s Pea And Ham Soup With Mustard Croutes?
The total cooking time for Mary Berry’s pea and ham soup with mustard croutes is approximately 2 hours. The soup itself takes about 1.5 hours to cook as the ham hock needs to simmer and infuse the flavors into the broth. After preparing the soup, you’ll need around 10-15 minutes to make the mustard croutes. This includes toasting the bread and spreading the mustard, so it’s a relatively quick addition to finish off the dish.
Can I Make Mary Berry’s Pea And Ham Soup With Mustard Croutes Ahead Of Time?
Yes, you can make Mary Berry’s pea and ham soup with mustard croutes ahead of time. The soup will actually taste better the next day as the flavors have time to meld together. To prepare in advance, make the soup up to the point of adding the peas, then store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. As for the mustard croutes, it’s best to make them fresh just before serving to maintain their crispness.
