Pea and ham soup
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.
Photo: Marina Oliphant
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- 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
- Sea salt
- Cracked black pepper
Heat the oil in a pan and cook the leeks until soft, about 10 minutes, without browning. Add the peas and toss until well coated with oil. Add the hot stock and bring to the boil. Simmer for 10 minutes then puree the soup in batches in a blender or with a stick blender. Return to the pan, add most of the shredded ham, season well and simmer for five minutes. Serve hot with the remaining ham and a grind of black pepper.