Pea and ham soup recipe

RSPCA
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We are supporting the RSPCA Christmas campaign to encourage shoppers to ‘Think Pig’ and choose higher welfare meat. Freedom Food, the RSPCA's farm assurance and food labelling scheme has created some new delicious pork and ham recipes to help cooks get the most value out of the meat.

Ingredients

50 g butter
1 small onion, chopped
1 leek, chopped
225 g cooked, higher welfare Freedom Food ham or gammon
455 g frozen peas
750 ml chicken or vegetable stock
4 tbsp double cream or natural fromage frais
2 tbsp parsley
1 salt and freshly ground black pepper
2 bay leaves

Details

Cuisine: British
Recipe Type: Starter
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 15 mins
Serves: 2

Step-by-step

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, or a sprinkling of fresh herbs such as flat leaf parsley. You could also accompany it with plenty of crusty bread or some steamed greens, such as mange tout.

Tips:

If you boiled your ham or gammon use the water as half the stock. However, check that the water, is not too salty.

If you have any leftover bread from Christmas that is beginning to go a little stale, cut it into cubes and toss gently in olive oil. Bake or grill until lightly toasted and serve as croutons.

Don't forget to Think Pig and find out more about the labels you should be looking for to help improve pig welfare.