Craig Cormack’s pea and ham soup

Craig Cormack shares this recipe for pea and ham soup. A gourmet take on the hearty original, this soup is perfect for a winter dinner party.

Serves: 4

Preparation time: 1.5 hours

Cooking time: 1 hour


250g frozen peas
1 onion
60g butter
200ml water
1 smoked, boiled ham hock
1 sprig thyme
1 thinly sliced onion
1 clove garlic
1 punnet of quartered button mushrooms
10ml olive oil
1 sliced onion
1 diced tomato
15ml olive oil
50g fresh peas
salt and pepper
pea shoots
(optonal) truffle oil


In a pot sauté the onions in butter till soft. Add the peas and simmer for 15 minutes, then blend and puree to a thickish consistency. Add the stock from the ham hock to give it a slight smokiness.

In a separate pan, sauté the onions in olive oil and garlic for 5 minutes on a low heat. Add the mushrooms and thyme. Tear chunks off the pre-cooked ham hock and mix well. Season if necessary. Wrap the mixture in cling film and roll into a cylindrical shape. Set for 1 hour and slice through the plastic, taking care to take the plastic off afterwards. Place in the soup.

In a mixing bowl, add the salad ingredients, season and serve on the ham terrine. Garnish with the pea shoots and finish with truffle oil.

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