CHEAT’S PEA & HAM SOUP

PREP + COOK TIME 35 MINUTES SERVES 4

40g butter, chopped

3 green onions, sliced thinly

1 clove garlic, chopped finely

1 large potato (200g), chopped

coarsely

1.5 litres (6 cups) chicken stock

1 cup (250ml) water

6 cups (720g) frozen peas

2/3 cup loosely packed fresh mint leaves 1 tablespoon olive oil

300g sliced leg ham

½ cup (125ml) pouring cream

Snow pea sprouts, to serve

1 Heat butter in a large saucepan over medium heat; cook green onion and garlic, stirring, for 5 minutes or until soft.

2 Add potato, stock and the water; bring to the boil. Reduce heat to medium-low; simmer, covered, for 10 minutes or until tender. Add

5 cups (600g) of the peas; cook for a further 2 minutes or until peas are just tender. Remove pan from heat.

3 Add mint; blend with a stick blender until smooth. Add remaining peas; stir over medium-low heat until hot. Season to taste. Reduce heat to low; cover, to keep warm.

4 Heat oil in a large frying pan over medium heat; cook ham for 2 minutes each side or until golden brown and crisp.

5 Ladle soup into bowls; drizzle with cream. Top with torn ham and snow pea sprouts.