Pea and ham soup

Pea and ham soup

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is a really quick recipe, and such a tasty one. There’s nothing wrong with using good-quality frozen peas here and they’ll give you a consistent result. If you want to cook your own ham or ham hock, use the cooking liquor for the soup rather than the stock listed below. If you are buying your ham ready cooked, ask your butcher to slice some thickly off a cooked ham or ham hock rather than opting for the thinly sliced stuff.

Ingredients

Quantity Ingredient
olive oil, for cooking
70g unsalted butter
2 shallots, peeled and chopped
2 garlic cloves, peeled and chopped
1 large potato, peeled and finely sliced
1 litre * vegetable stock [rid:37736]
or 1 litre Chicken stock
600g frozen or fresh peas
30 mint leaves
sea salt
freshly ground black pepper

To finish

Quantity Ingredient
400g good-quality cooked ham, shredded
2 tablespoons finely sliced mint
olive oil, to drizzle

Method

  1. Heat a saucepan over a medium heat and add a drizzle of olive oil and the butter. When hot, add the shallots and garlic and sweat over a gentle heat for 3 minutes. Add the potato and stock, bring to a simmer and season with salt and pepper. Cook at a gentle simmer for 10 minutes until the potato is soft and tender.
  2. Add the peas and mint leaves and bring to the boil. Lower the heat and simmer for 2 minutes if using frozen peas, or 5 minutes if using fresh. Preheat the oven to 180°C.
  3. Transfer the soup to a freestanding blender and blitz for 2 minutes, or use a stick blender to blend until smooth. Pour the soup back into the pan and return to a simmer. Taste and adjust the seasoning with salt and pepper if necessary.
  4. Place the ham on a baking tray and warm through in the oven for 3–4 minutes.
  5. To serve, divide the soup between 4 warmed bowls and scatter over the warmed ham and sliced mint. Finish with a drizzle of olive oil.
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