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
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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.
