pea and ham soup

Women's Health Australia - - FOOD HUB -

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.

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