Pea and Ham Soup

Prep time:
10 minutes

Cook time:
30 minutes 

Serves:
8 people

Ingredients:

  • 2 tblsp olive oil
  • 1 onion, finely chopped
  • 1 bunch spring onions, finely chopped
  • 1 kg green peas, frozen
  • 1.5 litres chicken or vegetable stock
  • ½ bunch parsley, finely chopped
  • ½ bunch mint, finely chopped
  • 2 cups leg ham, chunky cut
  • ¼ cup cream

To Serve:

  • 2 tblsp green peas (reserved)
  • Toasted Sour Dough Bread
  • Herb Butter

Method:

  1. Heat the olive oil in a large deep stock pot over a medium heat.
  2. Sauté the onions and spring onion 4 minutes until onions are opaque.
  3. Add the green peas, stock and 1 cup of the ham to the saucepan and simmer for 20 minutes.
  4. Remove the saucepan from the heat add the parsley and mint to the soup.
  5. Using a blender puree the soup until smooth.
  6. Add the reserved Ham chunks and peas to the soup. Serve hot with a swirl of cream and toasted sour dough bread with herb butter.

Tips:

  • Note: This soup is also delicious served with a dollop of basil pesto and shaved Parmesan cheese.

STAPLETON'S
TIMELESS
HISTORY

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It all started when Charles Harvey Stapleton 1st moved to Sutherland in 1880, building their house where Stapleton Avenue is today. Charles became the first and only butcher in the district, opening the first Stapleton’s butcher shop in 1896.

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