- Melt the butter in a large saucepan and gently cook the onion, bay leaves, leek and ham or gammon for 5 minutes until softened but not coloured.
- Add the peas, stirring constantly for 1 minute. Pour in most of the stock, bring to the boil and simmer for 5 minutes. Remove from the heat and cool for 5 minutes. Discard the bay leaves.
- Transfer to a blender or food processor and process for a few seconds until smooth. Return to the saucepan and begin to heat gently. Add the remaining stock until you get the desired consistency. Check the seasoning and season as required. Cook for a further minute or until piping hot but not boiling.
- Serve with a dollop of double cream or fromage frais and an extra seasoning of black pepper and plenty of crusty bread.
Pea and ham soup
Find RSPCA Assured pork at your favourite supermarket
Ingredients
A delicious warming soup - ideal for those days after Christmas when you want simple, warming food.
- 50g butter
- 1 small onion, chopped
- 225g cooked RSPCA Assured labelled ham or gammon, diced
- 455g frozen peas
- 750ml chicken or vegetable stock
- 4 tbsp double cream or natural fromage frais
- 2 tbsp parsley, freshly chopped
- Salt and pepper
- One or two bay leaves
