Ham and pea soup recipe

15mins to prepare and 15mins to cook


  • 25g butter

  • 1 onion, chopped

  • 2 leeks, quartered lengthways and chopped

  • 1 garlic clove, finely chopped

  • 250g frozen peas

  • 100g smoked ham, shredded

  • 750ml hot chicken stock

  • Melt the butter in a large pan, add the onion, leeks and garlic and fry over a low heat for 10 minutes until soft. Tip in the peas and ham and cook for a minute more.

    Pour in the stock and add some seasoning, then simmer for 5 minutes or until the peas are tender. Serve with slices of crusty bread and butter, if you like.

    Freezing and defrosting guidelines

    Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

    Source: realfood.tesco.com

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