Pea and Ham Soup
Serves 4
INGREDIENTS
115g/4oz small pasta shapes
30ml/2 tbsp vegetable oil
1 small bunch spring onions, chopped
350g/12oz/3 cups frozen peas
1.2 litres/2 pints/5 cups chicken stock
225g/8oz raw unsmoked ham or gammon
60ml/4 tbsp double cream
salt and ground black pepper
warm crusty bread, to serve
Pea and Ham Soup
Cook the small pasta shapes in plenty of boiling salted water according to the packet instructions. Drain through a colander, place in the
pan again, cover with cold water and set aside until required.
Heat the vegetable oil in a large heavy saucepan and cook the spring onions gently until soft but not browned. Add the frozen peas and
chicken stock, then simmer gently over a low heat for about 10 minutes.
Process the soup in a blender or food processor then return to the saucepan. Cut the ham or gammon into short fingers and add, with the
pasta, to the saucepan. Simmer for 2-3 minutes and season to taste. Stir in the double cream and serve immediately with the warm crusty bread.
