Pea and Ham Soup (use up leftover ham from Christmas) Recipe at MyDish

Pea and Ham Soup (use up leftover ham from Christmas)

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Method

  • 1. Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.
  • 2. Add the peas , stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.
  • 3. Transfer to a blender or food processor and process for a few seconds until smooth.
  • 4. Return to the saucepan and begin to heat gently.
  • 5. Add the remaining stock until you get the desired consistency.
  • 6. Check the seasoning and season as required.
  • 7. Cook for a further minute or until piping hot but not boiling.
  • 8. Serve with a dollop of double cream or fromage frais, or a sprinkling of fresh herbs such as flat leaf parsley. You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.

    • Tips

    • Don’t forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

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    Ingredients

    •  
    • STUFFING:
    • 50g butter
    • 1 small onion
    • 1 leek, chopped
    • 225g cooked and diced or shredded higher welfare ham or gammon, which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
    • 455g frozen peas or any leftover peas you may have after Christmas
    • 750ml chicken or vegetable stock
    • 4 tbsp. double cream or natural fromage frais (which ever you may have left over)
    • 2 tbsp. parsley, freshly chopped
    •  Salt and freshly ground black pepper
    •  One or two bay leaves

    By Views 1653  Added Thu Dec 16 2010


    The RSPCA are are encouraging everyone to ‘Think Pig’ by buying higher welfare pork. You can see more recipes and join the campaign at http://bit.ly/gE65tZ.

     

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