Minty Pea Soup with Ham: A Creamy, Chive-Packed Delight from Canal House
Puréed soups often benefit from thoughtful embellishments to elevate their flavor and texture. According to culinary experts, popular additions include heavy cream—whether whipped or plain—sour cream, finely snipped chives, minced scallions, or a delicate drizzle of melted butter or olive oil. These simple toppings can transform a basic soup into a gourmet experience. A standout example is the minty pea soup with ham from the cookbook "Canal House," created by founders Christopher Hirsheimer and Melissa Hamilton. This recipe stays true to simplicity while delivering big flavor through easy garnishes like finely diced ham and generous amounts of fresh chives.
Safety Tips for Puréeing Hot Soup
When preparing puréed soups, safety is paramount, especially when using electric blenders. Blending hot soup can cause steam to build up rapidly, potentially blowing the lid off—a scary and dangerous situation. To prevent this, allow the soup to cool slightly before blending and work in small batches. Alternatively, remove the stopper from the center of the blender lid and cover the hole with a kitchen towel. This method allows steam to escape safely while you purée the soup to a smooth consistency.
Recipe: Minty Pea Soup with Ham
Servings: 4 to 6
Ingredients:
- 3 tablespoons butter
- 1 chopped, peeled yellow onion
- 4 cups chicken stock
- 6 cups shelled English peas (from about 6 pounds of pods) or thawed frozen peas
- ¼ cup fresh parsley
- ¼ cup fresh mint leaves
- ½ to 1 cup finely diced ham
- Fresh chives for garnish
Directions:
- Melt butter in a heavy large pot over medium heat. Add the chopped onion and cook until soft, about 10 minutes. Season with salt and freshly ground black pepper.
- Add the chicken stock and bring to a simmer. Then, add the peas and cook until tender—approximately 5 minutes for fresh peas or about 2 minutes for frozen peas.
- Remove the pot from the heat. Stir in the fresh parsley and mint leaves.
- Purée the soup until smooth, thinning it with a little water if it becomes too thick.
- Serve the soup hot or cold, garnished with finely diced ham and lots of chopped fresh chives.
About the Creators: Christopher Hirsheimer & Melissa Hamilton
Melissa Hamilton is a renowned food stylist and cofounder of Canal House. Her impressive career includes roles as test kitchen director and food editor at Saveur, as well as work in the kitchens of Martha Stewart Living and Cook’s Illustrated. She was also the cofounder and first executive chef of Hamilton’s Grill Room in Lambertville, New Jersey.
Christopher Hirsheimer is a talented photographer and cofounder of Canal House. Her experience spans establishing a publishing venture, running a culinary and design studio, and publishing an annual series of three seasonal cookbooks titled "Canal House Cooking."
This recipe is excerpted from "Canal House" by Christopher Hirsheimer & Melissa Hamilton. Copyright © 2019 by Christopher Hirsheimer & Melissa Hamilton. Used with permission of Voracious, an imprint of Little, Brown and Company, New York, NY. All rights reserved.
