Categories: April, Soup

Ingredients

• 50g butter
• 1 onion, chopped
• 1kg shelled peas (or split or frozen peas)
• 1 litre ham or chicken stock
• 100g cooked ham or gammon, finely diced, plus extra to garnish
• double cream, to serve

Directions

1. Melt the butter in a saucepan over a low heat and sweat the chopped onion until soft. Add the peas and turn them over in the butter for 1 minute.

2. Pour the ham or chicken stock into the pan and bring to the boil, then simmer over a low heat for about 20 minutes or until the peas are tender (if you are using split peas, they will need about 40 minutes).

3. Add the diced ham or gammon, then purée the soup in a blender. Taste and adjust the seasoning. Bring the soup back up just to boiling point and serve it while it is really hot, garnished with some diced ham or gammon. For a finishing touch add a little swirl of double cream on top.

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