It was my daughter’s fifth birthday party at the weekend and it is a tradition that I cook a large baked ham to slice. We have a good chunk left over and so last night’s supper was the ham and pea soup in the picture. If I was better at photography I might have done it justice. It was really tasty and I made some bread to go with it which I will share with you in another post. The recipe was inspired by a recipe for Green Pea, Ham and Leek soup in the Soups book by Grace Mulligan and Dilwen Phillips in the Best-kept Secrets of the Women’s Institute collection (2002, Simon & Schuster UK). I replaced the leek with an onion in my version.
1 onion, peeled and chopped
1½ pints (850ml) chicken or vegetable stock
6 oz (175g) frozen peas
6 oz (175g) chopped ham
2 tbsp chopped mint
Heat a drop of olive oil in a medium saucepan over a gentle heat, add the onion and sweat for five minutes until translucent. Add the frozen peas and the stock and pepper to taste. Bring to a simmer and simmer for 15 mins. Add the ham and simmer for a further five mins. Add the mint and simmer for two mins. Take the soup off the heat. Blend the soup well with a hand blender or in a food processor. Put the soup back into the pan, check for seasoning ( I doubt you will need salt as the ham is likely to be salty) and reheat gently. Do not allow the soup to boil or the flavour will be spoilt. Serve in warmed bowls with lots of crusty bread or croutons.