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Ham and Pea Soup

Ham and Pea Soup

with Lentils and Cheesy Herb Toasts

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Country-style comfort inspired by split-pea soup. Hearty lentils and sweet green peas meet smoky ham in a satisfying soup. Dunk cheesy toasts in the hearty broth!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Ham Steaks

160 g

Roma Tomato

7 g

Thyme

6 g

Garlic

113 g

Mirepoix

1 can

Lentils, canned

2 unit

Chicken Broth Concentrate

2 unit

Artisan Roll

(ContainsWheat/Blé)

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

113 g

Green Peas

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories820 kcal
Fat33 g
Saturated Fat11 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber14 g
Protein54 g
Cholesterol120 mg
Sodium2670 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high and wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature -- this will create the perfect spreadable condiment!

Cut tomatoes into 1/2-inch pieces. Strip 1 tbsp thyme leaves (dbl for 4 ppl). Peel, then mince or grate garlic. Pat ham dry with paper towels, then cut into 1/2-inch pieces.

2

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then ham. Cook, stirring occasionally, until golden-brown all over, 4-5 min.** (TIP: For 4 ppl, cook ham in two batches, using 1 tbsp oil for each batch!) Transfer to a plate and set aside.

3

Heat the same pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and half the thyme. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add tomatoes and half the garlic. Cook, stirring often, until fragrant, 1 min.

4

Stir broth concentrate(s), lentils (including their liquid) and 1 cup warm water (dbl for 4 ppl) into the pot with veggies. Bring to a boil over high heat. Reduce heat to medium and simmer until veggies are tender, 4-5 min.

5

While soup simmers, stir together 2 tbsp room temperature butter (dbl for 4 ppl), remaining garlic and remaining thyme in a small bowl. Halve buns and arrange on a baking sheet, cut side up. Spread cut-sides with butter mixture. Sprinkle over cheese. Toast in middle of oven, until cheese melts, 3-4 min.

6

Add ham and peas into the soup. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper. Divide soup between bowls. Serve cheesy toasts on the side for dipping.