Pea and ham soup
Updated ,first published
A lighter, faster and greener pea soup than the traditional one using dried split peas. A smoked, gypsy-style ham gives it a lovely flavour.
Ingredients
2 tbsp olive oil
2 leeks, trimmed and finely chopped
500g frozen peas
1 litre chicken or vegetable stock, hot
100g thick slice of ham, shredded
Method
Step 1
Heat the oil in a pan and cook the leeks until soft, about 10 minutes, without browning.
Step 2
Add the peas and toss until well coated with oil. Add the hot stock and bring to the boil.
Step 3
Simmer for 10 minutes then puree the soup in batches in a blender or with a stick blender.
Step 4
Return to the pan, add most of the shredded ham, season well and simmer for five minutes.
Step 5
Serve hot with the remaining ham and a grind of black pepper.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.
