Pea & Ham Soup with Crusty Bread
Ingredients
- 600 g frozen peas
- 200 g smoked ham hock, shredded
- 1 onion, finely chopped
- 2 garlic cloves
- 900 ml vegetable stock
- 30 g butter
- 15 g fresh mint leaves
- 4 tbsp crème fraîche
Nutrition (per serving)
- Calories
- 340 kcal
- Protein
- 22.3 g
- Carbohydrate
- 18.8 g
- of which sugars
- 7.2 g
- Fat
- 17.8 g
- of which saturates
- 9.2 g
- Fibre
- 8.5 g
- Salt
- 3.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large saucepan over a medium heat. Soften the onion and garlic for 5 minutes without colouring.
- 2
Add the frozen peas and pour in the stock. Bring to a boil, then simmer for 5 minutes.
- 3
Add most of the mint leaves, then blend the soup until completely smooth using a stick blender. Season generously with salt and pepper.
- 4
Ladle into bowls, top with the shredded ham hock, a swirl of crème fraîche and the remaining mint leaves.
- 5
Serve with thick slices of crusty bread or warm bread rolls.
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