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Alright, don’t linger, let’s practice this leftover ham & frozen pea soup formula with 9 substances which are absolutely easy to receive, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.
Composition - Leftover Ham & Frozen Pea Soup:
- Make ready 1 tbsp of oil
- Prepare 1 of onion, chopped
- Require 2 cloves - garlic, crushed
- Get 1 litre - ham stock. I use the stock from cooking a gammon joint but ham stock cubes are fine. Chicken or vegetable stock cubes are perfectly acceptable but will modify the taste
- Give 1 of medium potato, diced
- Prepare 250 g for cooked ham, diced
- You need 600 g for Frozen peas
- Get 1 - dollop per soup bowl crème fraîche
- Make ready to taste - Seasoning
Leftover Ham & Frozen Pea Soup process:
- Heat the oil in a stock pot or large saucepan and gently fry the onions for 3 minutes or until soft.
- Add the garlic, stir and fry for another minute.
- Add 200g of the ham, the potato and the stock. Stir well and bring to the boil.
- Add the frozen peas, stir and reduce to a simmer. Simmer for 20-25 minutes, stirring occasionally.
- Remove from heat and whizz in a blender to get a smooth consistency.
- Season to taste but go easy on the salt as ham stock can be salty.
- Serve piping hot, distributing the remaining 50g of diced ham between the soup bowls and adding a small dollop of crème fraîche to each bowl.
- Serve with granary bread or crusty rolls for a nourishing meal in itself.
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