Minted pea and ham soup

• Gluten free

• Meat

  • 398 1/2 g Ham, cooked

• Produce

  • 1 handful Mint, fresh
  • 903 2/3 g Peas, frozen
  • 2 Potatoes, medium
  • 2 Shallots, large

• Canned Goods

  • 595 3/4 ml Vegetable stock, hot

• Baking & Spices

  • 1 Salt and freshly ground pepper

• Oils & Vinegars

  • 1 Little olive oil to drizzle
  • 1 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter, unsalted
  • 2 tbsp Single cream or creme fraiche

Found on supergoldenbakes.com

Description

Ingredients

• 1 tbsp unsalted butter
• 1 tbsp vegetable oil
• 2 large shallots peeled and roughly chopped
• 2 medium potatoes (such as Maris piper), peeled and cubed
• 300ml | 10fl oz hot vegetable stock
• 450g | 1lb frozen peas
• handful fresh mint leaves (optional - leave out if not to your taste)
• 200g | 7oz cooked ham, cut into thin strips
• 2-3 tbsp single cream or creme fraiche (more, to taste)
• a little olive oil to drizzle
• salt and freshly ground pepper

Directions

• Heat the butter and vegetable oil in a pan and sauté the shallos for 2-3 minutes.
• Add the potatoes and cook for a further 10 minutes, stirring.
• Add the stock and simmer for 10 minutes or until the potatoes are fork tender.
• Put the peas in a separate pot and cover with hot water. Bring to the boil and cook for two minutes, adding the mint at the end – it only needs to cook for about 20 seconds.
• Strain the peas and reserve their water.
• Stir the peas into the pot containing the potatoes and stock. Transfer to a blender and process until smooth, adding reserved cooking water from the peas to thin out to desired consistency.
• Return to the pot and stir in the ham - simmer until ham is piping hot. Check the seasoning - ham can be quite salty - and add salt and pepper to taste.
• Stir in the single cream into the soup or drizzle it over the soup when serving. Serve with a drizzling of olive oil.