Minted pea and ham soup
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Time to make:
45 mins (Hands-on time: 15 mins, Cooking time: 30 mins)
$3.50 per serve
(at time of publication)
Full ingredients list:
1 tablespoon olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 celery stalk, finely chopped
300g brushed potatoes, peeled, diced
4 cups reduced-salt chicken stock
200g piece boneless leg ham, fat trimmed
3 cups frozen peas
1 tablespoon finely chopped chives
1/3 cup chopped mint leaves, plus extra leaves, to serve
1/4 cup reduced-fat sour cream
4 slices wholegrain sourdough bread, toasted, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for 3–4 minutes until softened. Add celery and potatoes; cook, stirring, for 5 minutes.
Stpe 2 Add stock and ham to pan; cover and bring to the boil. Reduce heat to low and simmer, covered, for 20–25 minutes, or until potatoes are tender. Bring to the boil. Stir in frozen peas; cook for 3 minutes, or until peas are hot. Set aside to cool slightly.
Step 3Remove piece of ham from soup and shred roughly; set aside. Blend soup with a stick blender until almost smooth. Stir in shredded ham, chopped chives, mint and 1 tablespoon of sour cream. Season with cracked black pepper. Simmer over medium-low heat until hot.
Step 4Divide soup among 4 bowls. Top each with 2 teaspoons of sour cream and the extra mint leaves, and serve.
About this recipe
First published: June 2016