- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 medium potato, peeled and diced
- 1l ham or pork stock (see 'Try', below)
- 500g frozen petit pois
- 300g thickly sliced ham, trimmed of any fat and diced
Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
Making stockIf you cook a gammon or ham, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven’t got any reserved stock, use pork stock cubes in this recipe.