Soups are so perfect for after school tea! This soul soothing, healthy, quick to make  pea and ham soup is packed full of nutritious goodness and is taken to whole new heights with the addition of candied bacon!

This pea and ham soup is the perfect winter warmer. It’s vibrant colour is inviting and is taken to a whole new level with the addition of candied bacon! If you have never made candied bacon before then now is seriously the time to start. It is sticky, chewy and incredibly moreish. Add it to salads, soups, burger stacks, waffles…sneak it into luscious sandwiches and sprinkle it over mac ‘n’ cheese. It keeps in an airtight container in the fridge for up to a week (but if it lasts that long it will be a miracle!)

My kids inhale this pea and ham soup within minutes of getting home from school. It is perfect for bonfire night or autumn gatherings too.

5 from 1 vote
Pea and ham soup with candied bacon
Pea and ham soup with candied bacon
Prep Time
5 mins
Cook Time
25 mins
Total Time
35 mins

This simple soup is quick to make, looks delicious, is amazingly healthy and taken to a whole new level by the addition of candied bacon.

If you have never made candied bacon before then expect to be adding it to salads, burger stacks, waffles, soups, sandwiches and everything in between. It is heaven on a plate!

Servings: 4
  • 1 knob butter
  • 1 onion peeled and finely diced
  • 2 medium potatoes - peeled and diced
  • 550 g frozen peas (I find the petits pois give a sweeter flavour and better colour)
  • 1 litre stock - I prefer a chicken stock as ham stock can be really salty but it's up to you `
  • 175 g diced ham This is a great way to use up ham left over from a Christmas ham or even to use the 'ham trimmings' packs sold in supermarkets
  • salt and pepper to taste
  • creme fraiche and finely chopped parsley to serve
Candied Bacon
  • 1 pack streaky bacon
  • 5 tbsp maple syrup
  • 3 tbsp dark soft brown sugar
  • 1/2 tsp cayenne pepper
To make the soup
  1. Add the butter to a heavy bottom saucepan and heat gently until melted

  2. Add the onion and saute gently until softened and the onions begin to turn translucent but not golden

  3. Add the diced potato and turn the heat right down. Add a lid to the pan and allow the onion and potato to 'sweat' slightly until the tip of a knife can be inserted easily into the potatoes

  4. Cover with the stock and bring to the boil. Then turn down the heat and simmer gently until the potatoes are soft

  5. Add the frozen peas and allow them to simmer for a couple of minutes. Remove from the heat.

  6. Add in the ham and blitz to a smooth puree

To make the candied bacon
  1. Take a non stick baking tray and spray with cooking oil

  2. Line the tray with non stick baking paper (can you see where I'm going here - this stuff is seriously sticky!)

  3. Mix together the maple syrup, cayenne pepper and in a bowl.

  4. Using your hands, coat each strip of bacon in the sticky mixture, so that is evenly covered but not dripping in mixture

  5. Lay out the bacon so that it covers the tray in a single layer - if you have too much then use another tray - it really doesn't pay to try and overlap it as you won't get the crispy, chewy deliciousness you are looking for

  6. Cook in the preheated oven at 350 fahrenheit/175 centigrade for at least 25 mintues. Make sure it is really dark and sticky and chewy (and try not to eat it all right out of the oven!)

  7. Remove and allow to cool. Try to to eat it all in one go and snip it into small pieces to adorn the top of your soup. I love to add finely chopped parsley and a dollop of creme fraiche to serve.



1 Comment

  1. Reply

    Melanie Varey

    November 5, 2018

    5 stars
    Great for a chilly day! Delicious!