pea and ham soup
Introducing a lighter, fresher, quicker and healthier take on a traditional pea and ham soup. The soup base can be frozen for up to six months in an airtight container and then finished off before serving. Top the soup with feta instead of prosciutto and use vegetable stock instead of chicken to make it vegetarian.
Serves: 4 Prep time: 10 mins Cook time: 10 mins
1 leek, white part only, roughly chopped
2 garlic cloves
250g starchy potatoes, peeled and roughly chopped
2 tbs thyme leaves
1 tbs extra virgin olive oil, plus extra to serve
Salt and black pepper
1 litre (4 cups) chicken stock 2 zucchini, thinly sliced
500g frozen peas
1 large handful mint leaves 100g prosciutto slices (you can also use pancetta or bacon) Sourdough, to serve
1. Chop the leek, garlic, potato and thyme for 5 secs/speed 5.
Scrape down the side of the bowl. Add the oil and season with sea salt and pepper. Cook for 3 mins/120°c/speed 1.
2. Add the chicken stock, zucchini, two-thirds of the peas and half of the mint. Cook for 5 min/100°c/speed 1.
3. Meanwhile, heat a large frypan over medium heat. Cook the prosciutto for a minute or two on each side until golden and crisp. Remove and drain on paper towel.
4. Blend the soup for 30 secs/speed 6, or until smooth. Add the remaining peas and cook for 2–3 mins/100°c/ speed 1 until heated through. Season to taste with salt and pepper.
5. Serve the soup topped with the crispy prosciutto, reserved mint, a drizzle of extra virgin olive oil and some crusty sourdough.