Pea and ham soup recipe

1. 1

   Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.

2. 2

   Add the peas , stirring constantly for 1 minute.

3. 3

   Pour in most of the stock, bring to the boil and simmer for 5 minutes.

4. 4

   Remove from the heat and cool for 5 minutes.

5. 5

   Discard the bay leaves.

6. 6

   Transfer to a blender or food processor and process for a few seconds until smooth.

7. 7

   Return to the saucepan and begin to heat gently.

8. 8

   Add the remaining stock until you get the desired consistency.

9. 9

   Check the seasoning and season as required.

10. 10

    Cook for a further minute or until piping hot but not boiling.

11. 11

    Serve with a dollop of double cream or fromage frais, or a sprinkling of fresh herbs such as flat leaf parsley.

12. 12

    You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.

* Per serving · 4 servings · Values may vary.

No additional tips available.