Gordon Ramsay’s Ultimate Ham Soup
Gordon Ramsay ham soup isn’t just a recipe—it’s my culinary redemption story. Years ago, I was that home cook who could burn water and turn soup into something resembling swamp sludge. Then I learned Ramsay’s techniques, and everything changed. This isn’t just about throwing ingredients in a pot; it’s about transforming simple split peas and ham into a masterpiece that’ll make your family think you’ve been secretly training in a Michelin-star kitchen. I’ve made every mistake possible—underseasoned, over-boiled, you name it. But now? I can craft a soup so rich and complex, it tells a story in every spoonful. Forget bland, watery concoctions. We’re creating a bowl of comfort that’s packed with nutrients, bursting with flavor, and ridiculously easy to make.
Gordon Ramsay’s Ham Soup
Ingredients
Equipment
Method
- Soak the dried split green peas overnight to soften them, which reduces cooking time and ensures a creamy texture.
- Heat olive oil in a heavy-bottomed pot. Sweat chopped onions and celery with thyme and bay leaf for 5-6 minutes without browning.
- Add the drained peas and nestle in the smoked ham. Cover with the water or stock and bring to a boil.
- Reduce to a gentle simmer and skim any froth for a clear broth. Simmer for 2-2.5 hours until peas are soft.
- Remove the ham, dice it, and return some back to the soup. Blend two-thirds of the soup for texture while leaving some chunks intact.
- Season boldly with salt and pepper. Serve hot, best enjoyed with crusty bread.
Nutrition
Notes
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Give us 5 stars and comment!Gordon Ramsay’s Popcorn Balls: Sweet Meets Sophistication
Why These Popcorn Balls Are Special
Popcorn balls often remind us of fairs, carnivals, and childhood treats. But when Gordon Ramsay takes on this classic, it becomes something much more. Using precise caramelization and a sprinkle of sea salt, Ramsay elevates the humble snack into a gourmet indulgence. Crisp, chewy, and balanced between sweet and savory, these popcorn balls prove that even the simplest ingredients can be transformed into something extraordinary.
What to Expect from Ramsay’s Version
These aren’t just popcorn clumps stuck together with sugar. Ramsay’s popcorn balls are perfectly caramelized, with amber sugar coating every kernel evenly. The flavor is balanced by a touch of salt, the texture is chewy yet crunchy, and the whole recipe shows how a professional technique can elevate a fun snack. They’re ideal for movie nights, holiday parties, or even as a creative dessert centerpiece.
Ramsay’s Caramelization Secrets
Control the Heat
Sugar should be melted over medium-high heat, never rushed. Once melted, keep stirring until it hits 170–175°C (340–350°F) for that deep amber color.
Timing is Everything
Seconds separate perfect caramel from burnt bitterness. Stay by the pot—never step away.
Balance the Flavors
A final pinch of sea salt enhances sweetness and adds sophistication, keeping the flavor profile from being one-dimensional.
Nutrition and Health Facts
While popcorn balls are definitely a treat, they aren’t entirely guilty pleasures.
Per 100 g serving:
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Calories: 400–450
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Protein: 5–7 g
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Fat: 15–20 g
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Carbohydrates: 60 g
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Fiber: 1–2 g
Pros: portable, fun for sharing, loved by both kids and adults, with added fiber and micronutrients from popcorn.
Cons: high sugar and calories, so best enjoyed in moderation.
Ingredients You’ll Need
To make about 4 popcorn balls, gather:
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200 g freshly popped popcorn (use just-popped for maximum crunch)
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150 g sugar
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100 g butter
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5 g sea salt (a pinch)
Pro Tip: Always work with freshly popped corn. Stale popcorn won’t hold the caramel and will leave you with a chewy, soggy mess.
Step-by-Step: How to Make Ramsay-Style Popcorn Balls
Step 1: Make the Caramel
Melt sugar in a skillet, stirring constantly once it begins to liquefy. Watch closely until it turns amber (340–350°F). Don’t stir too soon or the sugar will crystallize.
Step 2: Coat the Popcorn
Pour the caramel immediately over the popcorn. Fold quickly with a spatula until every kernel is coated. Caramel hardens fast—this is a race against the clock.
Step 3: Shape the Balls
Lightly butter your hands and form the mixture into balls while still warm. Place them on parchment paper to set.
Step 4: Cool and Serve
Let cool for 10–15 minutes until firm. They’ll have a chewy center with a crunchy exterior.
Common Mistakes to Avoid
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Stirring sugar too early → creates gritty crystals
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Overheating → burns caramel at 360°F
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Waiting too long → caramel hardens and won’t shape
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Uneven coating → fold steadily with a spatula
Variations You’ll Love
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Add roasted almonds or peanuts for crunch
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Drizzle with melted dark chocolate for richness
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Sprinkle in cinnamon, nutmeg, or chili flakes for spice
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Add bourbon or vanilla extract for a grown-up twist
Best Pairings
These popcorn balls go beyond being just a snack. Serve them with a crisp white wine for a classy contrast, a craft beer to balance sweet with malty notes, a mug of hot chocolate for cozy winter nights, or as part of a festive platter with cheeses, nuts, and dried fruits.
Final Word
Gordon Ramsay’s popcorn balls prove that even the simplest childhood treat can be reinvented into something memorable. With just a handful of ingredients and a little technique, you get a snack that’s as sophisticated as it is fun. Whether you make them for kids, friends, or your next holiday party, these caramelized popcorn balls will always impress. Bold flavors, perfect texture, and Ramsay-level precision—this is popcorn done right.
Video tutorial: ham soup
FAQ – gordon ramsay ham soup
Question: How long does it take to make this soup?
Answer: Total time is about 2.5 hours, with just 15 minutes of active prep. Most of that is delicious, hands-off simmering.
Question: Can I make this soup vegetarian?
Answer: Absolutely! Swap ham for smoked paprika and use vegetable stock. The technique remains the same.
Question: What’s the best way to store leftovers?
Answer: Refrigerate for 3-4 days in an airtight container. The flavors actually improve overnight.
Question: Is this soup good for meal prep?
Answer: It’s perfect. One batch feeds six and freezes beautifully for quick future meals.
Question: My peas are always tough. What am I doing wrong?
Answer: Overnight soaking is non-negotiable. Skip that step, and you’re asking for dental work.
Conclusion
This soup isn’t just a recipe—it’s a testament to what happens when you stop being afraid in the kitchen. When you nail this soup, you’ll feel like you’ve conquered more than just dinner. You’ll taste the depth of slow-simmered ingredients, feel the warmth of perfectly balanced seasoning, and realize cooking isn’t about perfection—it’s about passion. Each spoonful carries the confidence of knowing you’ve created something extraordinary from humble ingredients. The steam rising, the rich aroma filling your kitchen—this is cooking at its most honest. Ramsay taught me that every meal is a chance to tell a story. Now it’s your turn. Grab that pot, roll up your sleeves, and let’s make some magic.
