Speedy pea and ham soup

Posted by adm On August - 16 - 2011

How to cook Speedy pea and ham soup


  • 1 tablespoon olive oil
  • 1 large brown onion, shredded
  • 2 garlic cloves, humiliated
  • 750g sebago potatoes, raw, shredded
  • 180g sliced leg ham, shredded
  • 1 litre chicken strain
  • 1 cup frozen peas

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing pumpkin with ham.

  • Follow tone 2, adding peas in the conclusion 5 minutes of preparation.

  • Coalesce, in batches, until still. Service.

  • You could replace chicken stock with kick, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure ointment, sour pick, croutons or cooked chopped bacon.

    Serve soup with crusty clams, bread rolls or pappadums.

    To blend soup, use a stick liquidizer, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high warmth. Continue recipe, adding extra stock if requirement.

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