Wednesday, December 4, 2013

Ham and Green Pea Soup

This is another great recipe from Delicious Magazine's November 2013 edition. I used fresh peas in the recipe because they are available here. The recipe called for frozen, defrosted ones. If that is what you use, add after you have cooked the potatoes then from the heat. This soup is so good, the mint is amazing here. Serve with a salad and a nice crusty bread for a warming winter meal.

Ham and Green Pea Soup

Fry a medium chopped onion in a little oil for about 10 minutes or until soft. Add 1 large potato, diced, 2 Tbsp. fresh chopped thyme leaves and cover with 1 liter of chicken stock.  Bring up to a boil then add 500g fresh green peas and simmer for 10 minutes. Add a good handful of chopped fresh mint, then season well. Take off the heat, cool slightly, then whizz with an immersion blender until smooth. Return to low heat and add 100g fresh green peas and 180g chopped smoked ham. Heat through and season to taste. Serve with a dollop of crème fraiche (optional).

No comments:

Post a Comment