Pea and ham soup
A cup or bowl of soup on a cold wintery day when the fog is rolling in off the river is just the job to warm the cockles of your heart. This soup like the majority on this site, starts with a simple mirepoix which sets the tone, before adding the main contenders to finish it off. I used the remains of a bacon joint I’d cooked and frozen peas, which gives the dish such a vibrant colour. Honestly, this recipe takes no time to re produce and has a fantastic fresh and salty/smoky flavour and easily serves 6 people.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 1 whole Carrot diced (£0.10)
- 1 stick Celery diced (£0.08)
- 2 cloves garlic peeled & diced (£0.06)
- 350 grams Peas 2 cups (£0.47)
- 450 ml chicken stock Vegetable will do
- 5 grams Salt & Pepper for seasoning
- 10 grams Butter 2 teaspoons (£0.03)
- 5 ml Vegetable oil teaspoon (£0.01)
- Gammon joint
- 100 grams Gammon joint diced (£0.67)
- .5 whole Onion (£0.07)
- 1 whole star anise (£0.12)
- 5 grams cloves teaspoon (£0.14)
- 5 grams Honey teaspoon (£0.03)
- 5 grams Demerera sugar teaspoon (£0.01)
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Prep Time: 10 minutes
Cook Time: 45 minutes
- Prepare the Ham first by boiling for 20 minutes with some aromatics ie star anise, cloves and salt & pepper. Remove from pan and glaze with a honey, mustard, sugar before roasting in a medium oven for 20 minutes. Remove and allow to cool before taking your cut for the soup. The remaining meat makes top sandwiches.
- Make a mirepoix by heating the butter and oil in a saucepan on a medium heat before adding the onion, celery, carrot and garlic. Sweat everything down for about 10 minutes.
- Add the stock slowly ensuring a nice consistency before pouring in the peas. Allow this to marry on the hob for about 20 minutes. Remove liquid from pan and zap in a food processor to create the perfect consistency texture and then return to the pan and gently heat.
- Add the chopped ham to the soup and allow to simmer for a further 10 minutes before serving with crusty bread.
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