Two white bowls filled with gluten-free fresh pea & ham soup. Topped with extra pieces of ham and mint leaves. Two gold soup spoons rest on a cream napkin to the right of the bowls.

When I was little I used to love my grandmother’s pea & ham soup, but dried peas sometimes carry a ‘may contain gluten warning’ because of how they’re processed. So that everyone can enjoy this Gluten-Free Fresh Pea & Ham Soup we use peas straight from the freezer. It also adds a vibrant green hue to the finished soup.

Two white bowls filled with gluten-free fresh pea & ham soup. Topped with extra pieces of ham and mint leaves. Two gold soup spoons rest on a cream napkin to the right of the bowls.

Gluten-Free Fresh Pea & Ham Soup

Recipe Cara Boatswain | Photograph by Brandee Meier
Dried peas can sometimes carry a 'may contain gluten warning' because of how they're processed. So that everyone can enjoy this Gluten-Free Fresh Pea & Ham Soup we use peas straight from the freezer. It also adds a vibrant green hue to the finished soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 8

Ingredients
 

  • 1 tablespoon extra-virgin olive oil
  • 1 brown onion roughly chopped
  • 1 small carrot roughly chopped
  • 1 celery stalk roughly chopped
  • 1 fresh bay leaf
  • 1 ham hock about 1.3kg
  • 1 L gluten-free vegetable stock
  • 1 kg frozen peas
  • fresh mint to serve

Instructions
 

  • Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery and bay leaf. Cook, stirring, until soft (about 5 minutes). Add ham hock, stock and enough water to just cover the ham hock. Bring to a simmer, then reduce heat to low and cook until meat is falling off the bone (about 1 hour).
  • Remove ham hock from saucepan and set aside to cool. Strain and reserve cooking liquid and any ham pieces. Discard vegetables and bay leaf.
  • Return cooking liquid to the saucepan. You’ll need 2L of liquid. Top up with water if required. Bring to a simmer over medium heat, then add frozen peas. Cook until tender (about 3 minutes). Remove from heat and set aside to cool slightly.
  • Use a stick blender to purée soup until smooth. If mixture is too thick you can add more stock or water to achieve desired consistency.
  • Discard bone and sinew from ham hock and shred meat. Stir through soup, keeping some reserved to serve (if desired).
  • Divide soup among serving bowls. Serve hot, topped with shredded ham and mint leaves.
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