Leftover Ham & Frozen Pea Soup
Leftover Ham & Frozen Pea Soup

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, leftover ham & frozen pea soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Leftover Ham & Frozen Pea Soup is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Leftover Ham & Frozen Pea Soup is something that I’ve loved my whole life.

Just as the turkey is the centerpiece for many Thanksgivings, a ham takes centerstage come Christmas time for lots of people. Add leftover ham to an Alfredo sauce and make a luscious pasta-topper by chopping in some green onions. Add diced ham to omelets, breakfast casseroles, frittatas, corn pudding or scrambled eggs.

To begin with this particular recipe, we have to prepare a few components. You can have leftover ham & frozen pea soup using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Leftover Ham & Frozen Pea Soup:
  1. Make ready 1 tbsp oil
  2. Make ready 1 onion, chopped
  3. Prepare 2 cloves garlic, crushed
  4. Get 1 litre ham stock. I use the stock from cooking a gammon joint but ham stock cubes are fine. Chicken or vegetable stock cubes are perfectly acceptable but will modify the taste
  5. Make ready 1 medium potato, diced
  6. Get 250 g cooked ham, diced
  7. Take 600 g Frozen peas
  8. Take 1 dollop per soup bowl crème fraîche
  9. Take to taste Seasoning

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Instructions to make Leftover Ham & Frozen Pea Soup:
  1. Heat the oil in a stock pot or large saucepan and gently fry the onions for 3 minutes or until soft.
  2. Add the garlic, stir and fry for another minute.
  3. Add 200g of the ham, the potato and the stock. Stir well and bring to the boil.
  4. Add the frozen peas, stir and reduce to a simmer. Simmer for 20-25 minutes, stirring occasionally.
  5. Remove from heat and whizz in a blender to get a smooth consistency.
  6. Season to taste but go easy on the salt as ham stock can be salty.
  7. Serve piping hot, distributing the remaining 50g of diced ham between the soup bowls and adding a small dollop of crème fraîche to each bowl.
  8. Serve with granary bread or crusty rolls for a nourishing meal in itself.

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