Pea and Ham soup (Use up leftover higher welfare ham from Christmas)

Pea and Ham soup (Use up leftover higher welfare ham from Christmas)
 
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Ingredients

Ingredients
Method
 
  • 50g butter
  • 1 small onion, chopped
  • 1 leek, chopped
  • 225g cooked and diced or shredded higher welfare ham or gammon, which is labelled Freedom Food, outdoor reared, outdoor bred, free-range or organic
  • 455g frozen peas or any leftover peas you may have after Christmas
  • 750ml chicken or vegetable stock
  • 4 tbsp double cream or natural fromage frais (whichever you may have left over)
  • 2 tbsp parsley, freshly chopped
  • Salt and freshly ground black pepper
  • One or two bay leaves
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.

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.

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.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.

Pea and Ham soup (Use up leftover higher welfare ham from Christmas)

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This recipe was uploaded by RSPCA_ThinkPig

 
 
A delicious warming soup – ideal for those days after Christmas when you want simple warming food. Also a great treat after you have been on a long wintry walk. One of the RSPCA's Think Pig recipes. More at http://bit.ly/rspcathinkpig.
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Serves 2-4

Method


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.

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.

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.

Don't forget to Think Pig: http://bit.ly/rspcathinkpig and find out more about the labels you should be looking for to help improve pig welfare.
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