Pea and ham soup
30 Mar 2015
by Dinna
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
This recipe is an adaptation of Heston Blumenthal's lovely pea and ham soup. It's delicate and tasty - it requires a bit a of work but it's worth the effort for a dinner party or special occasion.
Ingredients
- ½ kg frozen green peas
- 2 knobs of butter or dairy-free margarine
- 3 shallots, sliced
- 1 small clove garlic, sliced
- 100g pancetta or lardons
- 400 ml vegetable soup
- 100g leftover cooked ham or gammon
- Mint oil:
- 20g mint leaves
- 50 ml groundnut oil
Instructions
- Heat a knob of butter and gently fry the onion, garlic and pancetta.
- When the onion and pancetta are soft, add the stock and cook for 5 minutes. Add the peas (but keep a handful aside for serving).
- Bring the soup to the boil, then turn off the heat and add the remaining butter.
- Using a hand-held blender, process until silky smooth.
- Meanwhile make the mint sauce: pour boiling water over the mint leaves then put them immediately into iced water for 10 seconds. Drain and dry with kitchen paper. Blend the oil and mint together and strain it through a fine sieve. Put it aside.
- Tear roughly the cooked ham with your fingers.
- Strain the soup through a sieve, then blend it again until foamy. Season to taste and reheat the soup if necessary.
- Ladle the soup into bowls, add the reserved peas and some of the ham.
- Drizzle some mint oil on the top. Serve.
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Categories
- Meal Type: - Dinner - Lunch - Soup
- Cuisines: - British
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Mothers Day - New Year
- Ingredients: - Other Pulses - Pork
- Health and Diet: - Combination - Gluten Free
- Skill Levels: - Easy
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