Categories: March, soup

Ingredients

• 50g unsalted butter
• 2 shallots
• 1 garlic clove
• 100g diced pancetta or smoked streaky bacon, chopped
• 907g packet frozen peas
• handful fresh mint leaves

Directions

1. Melt the butter in a large saucepan over a medium heat. Add the shallots, garlic and pancetta or bacon and sweat for 10 minutes, stirring occasionally. Add the peas and cook, stirring, for 1 minute. Add the set aside 1 litre of stock and mint leaves. Bring to the boil, then reduce the heat and simmer for 10 minutes until the peas are tender. Skim off any scum. Set aside to cool slightly, then blitz in batches in a food processor until smooth. Pass through a sieve into a clean pan, then bring back to the boil and season.

2. Shred the meat from the gammon and divide a little between 4 warm, deep soup bowls (freeze the rest or eat cold). Ladle over the hot soup and serve.

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