Minted ham & pea soup shots
- Good Food team
Save recipe
Serves 8 - 12
Easy
Prep: 15 mins
Cook: 5 mins
A star rating of 5 out of 5.3 ratingsRate
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Use up your leftovers with this simple, speedy canapé recipe
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A star rating of 4 out of 5.2 ratings
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A star rating of 4.3 out of 5.25 ratings
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A star rating of 4.3 out of 5.49 ratings
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A star rating of 5 out of 5.4 ratings
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A star rating of 4 out of 5.2 ratings
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A star rating of 4.3 out of 5.25 ratings
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A star rating of 4.3 out of 5.49 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
2tbsp butter
-
200g cooked, shredded leftover ham
plus a little extra to serve
-
400g frozen peas
-
1 chicken stock cube
-
mint leaves
plus a few extra small leaves to serve
-
150ml double cream
-
150ml double cream
-
cheese straws
to serve
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Nutrition: per serving
- kcal132
- fat10g
- saturates6g
- carbs3g
- sugars1g
- fibre2g
- protein6g
- salt0.7g
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Method
-
step 1
Heat the butter in a large pan. Add the ham, frozen peas, 850ml hot water (straight from the kettle), chicken stock cube and the handful of mint leaves. Season well.
-
step 2
Bubble for 30 secs-1 min until the peas have defrosted, then remove from the heat, add the double cream and blitz with a hand blender. Serve in teacups topped with a swirl of cream, extra ham and small mint leaves, with cheese straws for dunking.
Recipe from Good Food magazine, December 2015
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A star rating of 5 out of 5.3 ratings
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