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This recipe was uploaded by RSPCA_ThinkPig
Preparation time: 15 minutes
Cooking time: 10-15 minutes
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.
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. Check the seasoning and season as required. Cook for a further minute or until piping hot but not boiling.
Serve with a dollop of double cream or fromage frais, or a sprinkling of fresh herbs such as flat leaf parsley. You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.
* 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.
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