Pea and ham soup
Description
This recipe uses a gammon joint that has been cooked ready for use in multiple meals (see the recipe tips for the other recipes and how to cook the gammon). Batch cooking in this way saves money while still ensuring there's plenty of variety in your meals.
Ingredients
- 1 tbsp butter or vegetable oil
- 1 large onion, roughly chopped
- 1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped
- 1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock)
- 500g/1lb 2oz frozen peas
- small bunch fresh mint (about 5 sprigs)
- 100g/3½oz cooked gammon or ham, shredded
- salt and black pepper
Directions
- Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown.
- Stir in the potato and pour in the stock. Cover loosely and bring to the boil. Reduce the heat a little and simmer until the potato is tender (about 10 minutes).
- Tip in the peas and add 3–4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor or using a hand blender, taste to check the seasoning and add salt and pepper if needed (the stock will be quite salty).
- Stir in the ham, allow to warm through in the hot soup and then serve, garnished with a few mint leaves.
