The BBC Good Food logo
Minted ham & pea soup shots

Minted ham & pea soup shots

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8 - 12

Use up your leftovers with this simple, speedy canapé recipe

Nutrition:
NutrientUnit
kcal132
fat10g
saturates6g
carbs3g
sugars1g
fibre2g
protein6g
salt0.7g
Advertisement

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.

Goes well with

Recipe from Good Food magazine, December 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content