Recipe of Ultimate Leftover Ham & Frozen Pea Soup

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, leftover ham & frozen pea soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Some might say the best part of a meal are the leftovers. And, honestly, leftover ham dishes can be even tastier than the centerpiece itself. 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.

Leftover Ham & Frozen Pea Soup is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Leftover Ham & Frozen Pea Soup is something that I have loved my whole life.

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

The ingredients needed to make Leftover Ham & Frozen Pea Soup:

1. Get 1 tbsp oil
2. Prepare 1 onion, chopped
3. Prepare 2 cloves garlic, crushed
4. Take 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. Make ready 250 g cooked ham, diced
7. Take 600 g Frozen peas
8. Get 1 dollop per soup bowl crème fraîche
9. Prepare to taste Seasoning

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Steps 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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