Minted pea and ham soup
Minted pea and ham soup - hearty and delicious and perfect for using up any leftover festive ham.
Servings: 4 servings
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 large shallots peeled and roughly chopped
- 2 medium potatoes such as Maris piper, peeled and cubed
- 300 ml | 10fl oz hot vegetable stock
- 450 g | 1lb frozen peas
- handful fresh mint leaves optional - leave out if not to your taste
- 200 g | 7oz cooked ham cut into thin strips
- 2-3 tbsp single cream or creme fraiche more, to taste
- a little olive oil to drizzle
- salt and freshly ground pepper
Heat the butter and vegetable oil in a pan and sauté the shallos for 2-3 minutes.
Add the potatoes and cook for a further 10 minutes, stirring.
Add the stock and simmer for 10 minutes or until the potatoes are fork tender.
Put the peas in a separate pot and cover with hot water. Bring to the boil and cook for two minutes, adding the mint at the end – it only needs to cook for about 20 seconds.
Strain the peas and reserve their water.
Stir the peas into the pot containing the potatoes and stock. Transfer to a blender and process until smooth, adding reserved cooking water from the peas to thin out to desired consistency.
Return to the pot and stir in the ham - simmer until ham is piping hot. Check the seasoning - ham can be quite salty - and add salt and pepper to taste.
Stir in the single cream into the soup or drizzle it over the soup when serving. Serve with a drizzling of olive oil.