You may also like
Ingredients
- 50 g (1¾ oz) butter
- 1 brown onion, finely chopped
- 500 g (1 lb 2 oz) frozen peas
- 375 ml (13 fl oz/1½ cups) good-quality chicken stock
- 375 ml (13 fl oz/1½ cups) water
- ¼ cup roughly chopped mint leaves, plus extra leaves, to serve
- 250 g (9 oz) leg ham, cut into strips
Method
1. Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft.
2. Stir in the peas, stock and water and bring to the boil over high heat. Reduce the heat and simmer, covered, for 5 minutes.
3. Cool slightly then stir in the chopped mint and transfer the soup in batches to a food processor or blender and process until smooth. Return the soup to the saucepan and reheat over medium heat. Stir in the ham and season to taste with freshly ground black pepper. Serve scattered with the extra mint leaves.
