Special Diet

Pea and Ham Soup

cook 10 mins
Tags: Gluten free
  • 1 tablespoon olive oil
  • 2 shallots, diced
  • 400 g (13 oz) frozen peas
  • 350 ml (12 fl oz) vegetable or chicken stock
  • 150 ml (¼ pint) double cream
  • 125 g (4 oz) shredded ham
  • 2 tablespoons crème fraîche
  • small handful of watercress
  • Heat the oil in a large saucepan, add the shallots and cook for 2 minutes. Add the peas and stock and bring to the boil, then lower the heat and simmer for 2–3 minutes.
  • Remove from the heat and pour in the cream. Using a hand-held blender, blend the soup until smooth. Season to taste with salt and pepper.
  • Gently reheat the soup and stir in the shredded ham. Serve topped with a dollop of crème fraîche and some watercress.
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