Pea & Ham Soup
Ingredients
Instructions
-
Heat a knob of butter in a saucepan and when lightly foaming gently cook the chopped onion until softened, but not coloured.
-
Add the diced potato and stir to coat in butter, then pour over the stock. Simmer until softened.
-
When the potato has softened, add the frozen petit pois and bring back to the boil. Cook for a couple of minutes.
-
Remove from the heat and add a handful of spinach. Blend until smooth. Stir in 300g diced ham and serve.
Note
For the stock, this works really well when using the stock that's left from boiling gammon (for a Christmas ham!). If you can't get fresh, then shop bought is fine. Chicken stock also works if you can't find ham stock.
