This recipe is courtesy of BBC GoodFood.
Ingredients
- 1 tbsp butter or vegetable oil
- 1 large onion, roughly chopped
- 1 baking potato or any large floury potato (about 300g/10½oz), peeled and roughly chopped
- 1 litre/1¾ pint stock from cooking the gammon (alternatively use vegetable or chicken stock)
- 500g/1lb 2oz frozen peas
- small bunch of fresh mint (about 5 sprigs)
- 100g/3½oz cooked gammon or ham, shredded
- salt and black pepper
Method
-
Heat the butter or oil, whichever you prefer, in a saucepan set over medium heat. Gently fry the onions until soft, make sure they don’t go brown.
-
Stir in the potato and pour in the stock. Bring to the boil. Reduce the heat a little and simmer until the potato is tender, about 10 minutes should do it.
-
Tip in the peas and add 4 mint stalks with leaves. Bring back to the boil then remove from the heat. Blend in a food processor, taste to check the seasoning, and add salt and pepper if needed.
-
Stir in the ham, allow to warm through in the hot soup, and then serve, garnished with a few mint leaves.
Banner and Image Credit: BBC
