Pea and Ham Soup

Ingredients

• 50g butter
• 1 small onion, chopped
• 225g cooked RSPCA Assured labelled ham or gammon, diced
• 455g frozen peas
• 750ml chicken or vegetable stock
• 4 tbsp double cream or natural fromage frais
• 2 tbsp parsley, freshly chopped
• Salt and pepper
• One or two bay leaves
• 120g plain flour
• 2 RSPCA Assured eggs
• Butter
• A pinch of salt

Tips

• If you boiled your ham or gammon use the water as half the stock. However, check that the water is not too salty.
• If you have any leftover bread from Christmas that is beginning to go a little stale, cut it into cubes and toss gently in olive oil. Bake or grill until lightly toasted and serve as croutons.

Cooking Method

Step 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.

Step 2: Add the peas, stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.

Step 3: Transfer to a blender or food processor and process for a few seconds until smooth. Return to the saucepan and begin to heat gently. Add the remaining stock until you get the desired consistency.

Step 4: Check the seasoning and season as required.

Step 5: Cook for a further minute or until piping hot but not boiling.

Step 6: Serve with a dollop of double cream or fromage frais and an extra seasoning of black pepper and plenty of crusty bread.