The ham fest continues tonight and I think this will just leave enough left over gammon for tomorrow's sandwiches. It's the simplest of soups and just needs a crusty bread roll for dunking into the bowl of loveliness. We first tried this recipe a couple of years ago from BBC Good Food magazine and it works every time. So tonight it should look something like this.
Ingredients
1 knob of butter, ideally unsalted
1 onion, finely chopped
1litre chicken or vegetable stock
1 medium potato, peeled and diced
500g frozen petits pois
300g thickly sliced ham, trimmed of any fat and diced
A teasp mint sauce, optional or a swirl of cream.
Method
Heat the butter in a saucepan and when lightly foaming
gently cook the onions until softened, but not coloured. Tip in the potato and
stir to coat in butter, then pour over the stock. Simmer until softened.
Tip in the frozen peas and bring back to the boil. Cook for
a couple of mins. Remove from the heat and blitz with a hand blender until smooth. Stir in the
diced ham and the serve.
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