Mary Berry Pea And Ham Soup With Mustard Croutes Recipe [Tips & Tricks]

If you’re in the mood for a comforting yet vibrant dish, you absolutely need to try Mary Berry’s pea and ham soup with mustard croutes. This recipe brings together the perfect balance of sweet, tender peas, hearty ham, and a zesty twist from the mustard croutes that add a delightful crunch.

It’s not only a warming bowl of goodness for those chilly days, but the flavors are so simple yet satisfying, making it an ideal option for both quick weeknight dinners and casual gatherings. Plus, Mary Berry’s expertise guarantees a foolproof, delicious result every time!.

Mary Berry Pea And Ham Soup With Mustard Croutes Recipe

Ingredients Needed

To create Mary Berry’s Pea and Ham Soup with Mustard Croute, you’ll need a selection of fresh, high-quality ingredients to achieve the best results. This recipe is full of vibrant flavors and comforting textures.

The ingredients are simple yet well-balanced, combining the sweetness of peas with the savory depth of ham, all topped off with crispy, mustard-flavored croutes. Here’s what you’ll need:.

• Frozen peas (500g): The star of the dish. Frozen peas are preferred in this recipe due to their sweetness and convenience. They retain their flavor and texture well when cooked, offering a bright and fresh taste.
• Diced ham (200g): Choose a good quality cooked ham for this recipe. The ham adds richness and savory depth, which contrasts beautifully with the freshness of the peas. You can use leftover ham or pre-cooked ham from the deli.
• Onion (1 medium): A finely chopped onion provides a soft, aromatic base for the soup. It adds subtle sweetness and depth to the overall flavor profile.
• Garlic (2 cloves): Garlic contributes a wonderful, fragrant backdrop to the soup, lifting the overall flavor without overpowering the delicate peas.
• Vegetable stock (1 liter): A flavorful stock is crucial for bringing the soup together. Vegetable stock allows the flavors of the peas and ham to shine without being too heavy. You could use chicken stock for a more robust flavor if preferred.
• Butter (25g): Butter adds a rich and smooth texture to the soup, helping to sauté the onions and garlic to a golden perfection.
• Olive oil (1 tbsp): A light drizzle of olive oil is used to sauté the ingredients. It adds a subtle fruity note to the soup and prevents the butter from burning.
• Mustard powder (1 tsp): Mustard powder is used to flavor the croutes, adding a tangy and sharp edge to the bread topping that contrasts beautifully with the richness of the soup.
• Bread (4 slices): For the croutes, you’ll need some sturdy bread, preferably a French baguette or sourdough. The bread is toasted and flavored with mustard to create an irresistible crispy topping.
• Fresh parsley (for garnish): Fresh parsley offers a burst of color and a light herbal note to finish off the soup. It adds freshness and balances the richness of the ham and mustard.

These ingredients are easy to source and many of them are pantry staples, making it a practical dish to prepare even on short notice.

Equipment Needed

Creating Mary Berry’s Pea and Ham Soup with Mustard Croute requires a few essential kitchen tools. The equipment is relatively simple, as it involves basic cooking and preparation. Here’s what you’ll need to gather before you start:

• Large saucepan: This is where you’ll be sautéing your onions and garlic and simmering the soup. A large, deep saucepan is ideal for giving you enough space to cook the ingredients without overcrowding.
• Wooden spoon or spatula: A wooden spoon is the best tool for stirring the soup as it helps you sauté the vegetables gently without damaging the cookware. It also allows you to easily scrape up any caramelized bits from the bottom of the pan.
• Sharp knife: A good quality, sharp knife will make chopping the onion and garlic much easier, ensuring that everything is diced finely and uniformly.
• Chopping board: You’ll need a stable surface to chop your vegetables and ham. A sturdy chopping board is essential to prevent accidents and to maintain hygiene in your workspace.
• Blender or immersion blender: To achieve the smooth texture that Mary Berry’s pea and ham soup is known for, you’ll need either a traditional blender or an immersion blender. An immersion blender allows you to blend the soup directly in the saucepan, making it a bit more convenient and reducing cleanup time.
• Toaster or grill pan: For making the mustard croutes, a toaster or grill pan is necessary to toast the bread until golden and crisp. If you prefer, you can also use an oven to bake the croutes.
• Measuring spoons and cups: Accurate measurements of your ingredients, especially the mustard powder, will help you achieve the perfect balance of flavors in both the soup and the croutes.

With these pieces of equipment at your disposal, you’ll be ready to create a comforting and flavorful meal with ease.

How To Make Mary Berry’s Pea And Ham Soup With Mustard Croute

Now that you have your ingredients and equipment prepared, it’s time to dive into the cooking process. Mary Berry’s pea and ham soup is relatively easy to make but requires attention to detail to ensure each element of the dish comes together beautifully. Here’s a step-by-step guide to making the soup and croutes:

1. Prepare the vegetables: Begin by finely chopping your onion and garlic. Set them aside. Slice your bread into thick slices, ready for toasting.

2. Sauté the onions and garlic: In your large saucepan, melt the butter and heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté them for around 5-7 minutes until they become soft and translucent, releasing their sweet aroma.

3. Cook the peas and ham: Once the onions and garlic are soft, add the diced ham to the saucepan and stir for another minute. This step allows the ham to heat through and release its savory flavors. Then, add the frozen peas to the pot along with the vegetable stock. Bring the mixture to a boil, then lower the heat and let it simmer for about 10-15 minutes, until the peas are tender.

4. Blend the soup: Once the peas are soft and cooked through, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it’s completely smooth and velvety. If you’re using a regular blender, allow the soup to cool slightly before transferring it in batches. Blend until the consistency is smooth and creamy.

5. Make the mustard croutes: While the soup is simmering, prepare your croutes. Preheat your grill pan, toaster, or oven. Lightly toast the bread slices until golden brown and crisp. Mix the mustard powder with a little water to form a paste, then spread a thin layer of this paste onto the toasted bread. Return the bread to the pan or oven for a further minute or so to crisp up and infuse the mustard flavor.

6. Finish and serve: Once your soup is blended to your desired consistency, taste and adjust the seasoning with salt and pepper if needed. Serve the soup hot, garnished with fresh parsley, and alongside the mustard croutes. The croutes should be placed on top or served on the side for dipping.

Expert Tips

• For a creamier texture: If you prefer a richer soup, you can add a splash of cream or a dollop of crème fraîche just before serving. This adds a velvety texture and a subtle creaminess that complements the ham and peas beautifully.
• Use homemade stock: For a deeper, more complex flavor, try using homemade vegetable stock or chicken stock. It takes a little more time but can really elevate the flavor of the soup.
• Customize the croutes: If you prefer a more intense mustard flavor, you can add a little extra mustard powder or even a spoonful of wholegrain mustard to the croutes. Alternatively, adding some grated cheese on top of the mustard croutes before toasting will give them a cheesy, golden finish.
• Add a splash of white wine: A splash of dry white wine in the soup before adding the stock can lend a slight acidity that cuts through the richness of the ham and makes the peas taste even fresher.
• Swap the ham: If you’re looking to switch things up, try using bacon lardons or even smoked ham for a different flavor profile. The smokiness can add an extra layer of depth to the soup.

Mary Berry’s Pea and Ham Soup with Mustard Croute is a delightful and comforting dish, perfect for a chilly day or a hearty lunch. The combination of the sweet peas, savory ham, and the sharpness of the mustard croutes creates a balanced and satisfying meal.

With simple yet quality ingredients, and a few expert tips, you can easily make this dish a centerpiece of your mealtime. The recipe not only offers great flavor but also presents a wonderful way to use up leftover ham and elevate a basic soup into something truly special. Whether you’re cooking for yourself, a family gathering, or friends, this dish is sure to impress and leave everyone asking for seconds.

Easy Recipe Variations For Mary Berry’s Pea And Ham Soup With Mustard Croute

Mary Berry’s Pea and Ham Soup with Mustard Croute is a timeless classic. It’s hearty, comforting, and perfect for both cozy evenings and family gatherings.

If you’re looking to give the recipe a twist or add a bit more variety, there are several easy variations you can experiment with. These tweaks not only enhance the flavor but also offer a fresh spin on this beloved dish.

1. Spicy Variation

If you prefer a little heat in your soup, adding a touch of chili can be a game-changer. Simply stir in a finely chopped red chili or a sprinkle of chili flakes as the soup is simmering.

For an extra kick, add a dash of hot sauce or a spoonful of mustard powder to the base. The heat will balance out the sweetness of the peas and the richness of the ham, giving it an exciting flavor profile.

2. Smoked Ham

For a deeper, more robust flavor, try using smoked ham instead of regular cooked ham. The smoky notes will bring a new layer of richness to the soup, complementing the pea’s natural sweetness. You could even add a small piece of smoked bacon during the simmering process to elevate the depth of flavor.

3. Herb-Infused

While Mary Berry’s original recipe includes the basics of onions, carrots, and leeks, you can experiment with different herbs to infuse the soup with fresh, aromatic flavors. Add a sprig of thyme, rosemary, or bay leaves to the pot while cooking.

These herbs will create a fragrant aroma that enhances the overall taste. For a more vibrant touch, finish the soup with a handful of chopped fresh parsley or mint.

4. Vegetarian Twist

For a vegetarian-friendly variation, simply omit the ham and substitute vegetable broth for the chicken or ham stock. You could add a mix of roasted vegetables, such as carrots, potatoes, or parsnips, to create a hearty texture that mimics the substance of the ham. For added richness, finish with a swirl of cream or a dollop of sour cream.

5. Crispy Toppings And Croutes

While the mustard croutes add a lovely texture to the dish, you can experiment with different types of bread or toppings. For example, you could swap out the white bread for a wholegrain or sourdough variety to introduce a more earthy flavor. Alternatively, add grated cheese (cheddar or Gruyère) to the croutes just before baking them for a cheesy, crispy finish.

Best Practices To Store Leftovers

If you’ve made a big batch of Mary Berry’s Pea and Ham Soup and have leftovers, you’ll want to store them properly to preserve the flavors and texture. Here are some best practices to follow for storing your soup and mustard croutes:

1. Cool Down The Soup Properly

Before storing, it’s important to allow the soup to cool down to room temperature. This helps to prevent the growth of bacteria and ensures that the soup stays safe to eat. To speed up the cooling process, you can divide the soup into smaller portions, which will cool faster than if left in one large pot.

2. Store In Airtight Containers

Once cooled, transfer the soup into airtight containers. Make sure the containers are well-sealed to prevent air from getting in, which could cause the soup to spoil faster. Glass containers are a great choice as they do not absorb any odors and are easy to clean.

3. Separate The Mustard Croute

It’s important to store the croutes separately from the soup. Because the croutes are made of bread, they can become soggy if stored in the soup.

Keep the croutes in a sealed container at room temperature if you plan to eat them within the next couple of days. If you want them to stay crispy for longer, wrap them in parchment paper and store in an airtight container.

4. Refrigeration And Freezing

• Refrigeration: The soup will keep in the refrigerator for 3-4 days. Ensure it’s stored in a tightly sealed container to avoid any contamination.
• Freezing: For longer storage, you can freeze the pea and ham soup. Portion it out into freezer-safe containers and ensure the lid is tightly secured. The soup will keep in the freezer for up to 3 months. When reheating, thaw it overnight in the fridge, and gently reheat on the stove to prevent the texture from becoming grainy.

5. Reheating Leftovers

When reheating, do so on a low to medium heat to ensure that the soup does not overcook and lose its smooth texture. Stir occasionally, and if the soup has thickened too much in the fridge or freezer, you can add a little extra stock or water to reach your desired consistency. Once heated through, top it with fresh mustard croutes for the perfect finishing touch.

What Goes Well With Pea And Ham Soup With Mustard Croute

Mary Berry’s Pea and Ham Soup with Mustard Croute is a meal on its own, but it pairs wonderfully with a variety of side dishes that complement its flavors. Here are some great options to serve alongside it:

1. A Simple Green Salad

A crisp green salad with fresh vegetables adds a refreshing contrast to the richness of the soup. A light vinaigrette made with lemon or balsamic vinegar can cut through the creaminess of the soup, providing a balance of flavors. You could even toss in some nuts, such as toasted walnuts or almonds, for a bit of crunch.

2. Crusty Bread Or Buttered Rolls

Nothing beats the classic pairing of soup and bread. Opt for a freshly baked, crusty loaf such as sourdough or a baguette.

The tanginess of sourdough complements the savory flavors of the soup beautifully. Alternatively, soft buttered rolls would be perfect for dipping into the hearty soup.

3. Cheese Platter

A small cheese platter can elevate the meal to something more indulgent. Include a variety of cheeses like sharp cheddar, creamy brie, or tangy blue cheese. The richness of the cheeses pairs wonderfully with the pea and ham soup, and the textures offer a pleasant contrast.

4. Roasted Vegetables

Roasted root vegetables, like carrots, parsnips, or sweet potatoes, are excellent sides that bring out the natural sweetness of the peas while adding an earthy depth. The caramelization from roasting adds a touch of smokiness, which complements the mustard croutes.

5. Pickles Or Chutney

For a sharp, tangy contrast to the creamy soup, serve a side of pickles or chutney. A tangy homemade pickle or sweet apple chutney can provide just the right balance of sweetness and acidity, enhancing the flavors of the soup.

Conclusion

Mary Berry’s Pea and Ham Soup with Mustard Croute is a dish that exemplifies comfort food at its finest. The combination of fresh, tender peas with savory ham, complemented by the crisp, mustard-spiced croutes, makes for a delightful and satisfying meal. By incorporating easy variations, you can personalize the soup to suit different tastes, from spicy to vegetarian.

Proper storage ensures that your leftovers can be enjoyed again, retaining all their flavor and texture. Whether you’re serving it alongside a crisp salad, warm bread, or a selection of cheeses, there are many ways to enhance the meal and make it even more enjoyable. The versatility of this dish means that it can fit any occasion, from a casual family dinner to a more refined gathering.

FAQs

What Ingredients Are Needed For Mary Berry’s Pea And Ham Soup With Mustard Croutes?

For Mary Berry’s pea and ham soup, you will need peas, ham (either cooked or gammon), onions, carrots, stock, a little butter, and seasoning. For the mustard croutes, you will need baguette slices, Dijon mustard, butter, and a little cheese (optional).

Can I Use Frozen Peas For Mary Berry’s Pea And Ham Soup?

Yes, frozen peas work perfectly in this soup recipe. In fact, frozen peas often have a sweeter taste and are an excellent choice for soups.

How Long Does It Take To Make Mary Berry’s Pea And Ham Soup With Mustard Croutes?

The preparation time for Mary Berry’s pea and ham soup is around 15 minutes, and the cooking time is approximately 30 minutes. Including the mustard croutes, the entire dish can be made in about 45 minutes.

Can I Make Mary Berry’s Pea And Ham Soup In Advance?

Yes, you can make the soup in advance. It keeps well in the refrigerator for up to 2 days, or you can freeze it for up to 3 months. Just reheat it thoroughly before serving.

What Type Of Ham Is Best For Mary Berry’s Pea And Ham Soup?

A lean, cooked ham or gammon is ideal for this soup. You can also use leftover ham if you have it. Avoid using fatty or overly salty ham as it may overpower the soup.

Can I Make Mary Berry’s Pea And Ham Soup Vegetarian?

Yes, you can make a vegetarian version of this soup by omitting the ham and using vegetable stock instead of chicken or ham stock. You can add some smoked paprika or liquid smoke for a hint of smokiness.

How Do I Make The Mustard Croutes For The Soup?

To make mustard croutes, spread a thin layer of Dijon mustard on slices of baguette, then butter them. Toast the bread under a grill or in a hot pan until golden and crispy. You can sprinkle cheese on top for extra flavor, if desired.

What Type Of Bread Works Best For The Mustard Croutes?

A crusty baguette or ciabatta works best for mustard croutes because they provide a firm texture that holds up well when toasted and served with the soup.

Can I Use A Blender To Puree The Soup?

Yes, after cooking the soup, you can use a hand blender or regular blender to puree the soup until smooth. If you prefer a chunky soup, you can blend just half of it and leave the rest as is.

Can I Add Other Vegetables To Mary Berry’s Pea And Ham Soup?

Yes, you can add other vegetables like leeks, celery, or potatoes to the soup. Just make sure to adjust the cooking time if adding potatoes, as they may require a bit longer to soften.