A true classic, pea and ham soup makes a satisfying lunch or dinner, and is divine served up in tiny cups for a winter cocktail party treat.
The classic English soup is also a great way to use up leftover Christmas ham.
Looking for more great winter soup recipes or a traditional version using green split peas?
Ingredients
Method
1.Heat butter in a large saucepan over medium-low heat; cook green onion and garlic, stirring, for 5 minutes or until softened.
2.Add potato, stock and the water; bring to the boil. Reduce heat to medium-low; simmer, covered, for 10 minutes or until tender. Add 5 cups (600g) of the peas; cook for a further 2 minutes or until peas are just tender. Remove pan from heat.
3.Add mint; blend with a stick blender until smooth. Add remaining peas; stir over medium-low heat until hot. Season to taste. Reduce heat to low; cover, to keep warm.
4.Heat oil in a large frying pan over medium heat; cook ham for 2 minutes each side or until golden brown and crisp.
5.Ladle soup into bowls; drizzle with cream. Top with torn ham and pea sprouts.
If using a blender or food processor to blend soup, stand it for 10 minutes to cool slightly before blending. The heat build-up can cause the lid to blow off. This soup can be frozen for up to 3 months.
Note
