Feed Your Family For £20...In A Hurry! The Cookbook

Minted Pea and Ham soup

Pea and ham soup reminds me of my Mum and rainy days. She would always serve this after a trip to the butchers to get the weekly meat including a ham hough (or hock). This would be soaked,boiled then shredded and the best meat bits used in sandwiches and the rest in pies or soup. Nowadays they are easily available in the supermarkets. I've cooked it from scratch but you can totally cheat with this by just using a ham joint or even a packet of cooked ham from the supermarket along with a stock cube to give that depth of flavour. The mint is optional as its just as lovely without it, but I do like Minted peas so I added it. This is very filling and I'm sure will be a regular midweek recipe you and your family will enjoy no matter which way you do it. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback x

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Yields4 Servings
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins
 1 Ham Hough (Hock)
 500 g Water
 2 tbsp Butter
 500 g Frozen Peas
 1 Leek
 1 Potato
 50 g Baby Spinach
 1 Bunch of Chives (20g)
 1 tsp Dried Garlic
 1 Basil leaf
 4 -6 mint leaves
 1 tsp Pepper
 50 ml Creme fraiche (optional)
 1 Spring Onion for garnish.
1

Prep :-
Soak the ham hough for 1 hr to reduce the saltiness of the meat- change the water a few times too.
Slice the Leak
Chop the potato into chunks
Chop the Chives.

2

Place the Ham and potato in a pan of water,bring to the boil and simmer for 1 hr

3

Remove the ham from the pot, allow to cool slightly then shred using two forks to pull apart. Keep the liquor but skim off any fat or scum that remains.

4

Heat a pan on a low heat, Add the butter, chives,garlic then the Leek and gently fry till soft.
Add the Frozen Peas and Spinach.
Add the basil, mint and pepper.
stir through to get all those lovely flavours mixed.

5

Add the liquor and potato from the cooked ham. Bring to a boil and simmer for 12-15 mns.

6

Scoop out the basil leaf and a handful of peas (to use as garnish).

7

Use a stick blender to blend till smooth.
Be careful as the liquid will be very hot.

8

Add the shredded ham( 1 tbsp per serving appr.) and Creme fraiche.

9

Stir through.
Taste and adjust the seasoning if needed.
(If still salty add a pinch of sugar)

10

Divide between 4 bowls, garnish with a little spring onion, peas, some shredded ham and a little more pepper if needed.
Serve with some croutons or crusty bread.

11

Easy Swaps:-
Ham Hough for ready cooked ham.
Spinach for Parsley or just omit.
Frozen peas for dried split peas-adjust the cooking time accordingly.
Creme fraiche for double cream.
Leek for onion.
Fresh Chives for dried
Dried garlic for 1 x clove

Ingredients

 1 Ham Hough (Hock)
 500 g Water
 2 tbsp Butter
 500 g Frozen Peas
 1 Leek
 1 Potato
 50 g Baby Spinach
 1 Bunch of Chives (20g)
 1 tsp Dried Garlic
 1 Basil leaf
 4 -6 mint leaves
 1 tsp Pepper
 50 ml Creme fraiche (optional)
 1 Spring Onion for garnish.

Directions

1

Prep :-
Soak the ham hough for 1 hr to reduce the saltiness of the meat- change the water a few times too.
Slice the Leak
Chop the potato into chunks
Chop the Chives.

2

Place the Ham and potato in a pan of water,bring to the boil and simmer for 1 hr

3

Remove the ham from the pot, allow to cool slightly then shred using two forks to pull apart. Keep the liquor but skim off any fat or scum that remains.

4

Heat a pan on a low heat, Add the butter, chives,garlic then the Leek and gently fry till soft.
Add the Frozen Peas and Spinach.
Add the basil, mint and pepper.
stir through to get all those lovely flavours mixed.

5

Add the liquor and potato from the cooked ham. Bring to a boil and simmer for 12-15 mns.

6

Scoop out the basil leaf and a handful of peas (to use as garnish).

7

Use a stick blender to blend till smooth.
Be careful as the liquid will be very hot.

8

Add the shredded ham( 1 tbsp per serving appr.) and Creme fraiche.

9

Stir through.
Taste and adjust the seasoning if needed.
(If still salty add a pinch of sugar)

10

Divide between 4 bowls, garnish with a little spring onion, peas, some shredded ham and a little more pepper if needed.
Serve with some croutons or crusty bread.

11

Easy Swaps:-
Ham Hough for ready cooked ham.
Spinach for Parsley or just omit.
Frozen peas for dried split peas-adjust the cooking time accordingly.
Creme fraiche for double cream.
Leek for onion.
Fresh Chives for dried
Dried garlic for 1 x clove

Minted Pea and Ham soup

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