15mins to prepare and 15mins to cook
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.