Cream Of Pea Soup

1. 1

   Melt the butter in a saucepan over medium-low heat, add the onions and cook for 6-8 mins until soft but not browned. Add the potatoes and 1 1/2 cups peas, stir well and add the broth. Bring to a boil, then reduce heat, cover and simmer for about 15 mins until the potatoes are soft.

2. 2

   Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-6 mins until golden. Stir in the ham and remaining peas and cook for 2-3 mins. Remove from the heat and set aside.

3. 3

   Puree the soup in a blender or food processor until smooth. Return the puree to the saucepan, stir in the cream and season with salt and pepper. Gently warm through. Divide the soup among bowls, spoon over the mushroom mixture and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.