Pea and Ham Soup

The origins of pea soup go back many years and cover the UK, Poland, USA, Netherlands, Sweden.. although back when it was first introduced it was mostly used with dried split peas. This version is more like the USA version and is bright green and more like a loose puree. And its full of flavour. 

Either way, here I have used frozen garden peas with some leftover baked ham. You can use any ham you like but this chunky type is better for flavour than thin pre-sliced ham.

Ingredients:    

1 onion, chopped
1 tbsp. olive oil
1 clove garlic, crushed
handful fresh parsley, finely chopped
1.5 pints chicken stock, (a cube is fine)
3 tbsp. double cream
450g frozen peas
200g shredded ham
black pepper

Method:

Gently fry the onion for 5 minutes, until tender but not brown. Add the garlic and cook for a minute. Add the parsley, hot chicken stock, 400g of the peas and 150g of the ham. Stir well, bring to the boil and turn down to simmer for 10 minutes. Turn off the heat and use a stick blender to blend the soup well. Put back on the heat, add the remaining peas and ham and the cream. Leave on a low heat for another five minutes and season with a little black pepper (you are unlikely to want salt, as the ham has enough).

Serve and top with a little more ham as a garnish.