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Minted ham & pea soup shots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 - 12
Ingredients
- 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
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.
