Pea and gammon soup

The clocks have gone back which means it now gets dark at 5pm. All my body wants to do is hibernate and eat stodgy, comfort food. I decided to try my hand at the classic ham and pea soup and the results were quite pleasing!

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Here’s my recipe for a tasty, comforting soup, ideal for a cold autumn night:

Pea and Gammon Soup

Serves 6

What you need:

1 red onion, chopped.

750g unsmoked gammon joint.

750g frozen peas.

Pork flavoured stock cube.

1L boiling water.

A few sprigs of fresh mint.

Salt and pepper.

What you need to do:

  • First, dice the gammon joint into inch thick chunks. Keep the fat.
  • Heat a frying pan or wok and when it is hot, place the gammon fat in. Stir for 2mins until the fat starts to sizzle and ooze out and then add the gammon. This is so that the gammon doesn’t go too tough and keeps the flavour from the fat.
  • Fry the gammon for 5-10mins until it’s completely cooked. Then remove the fat.
  • While the gammon is frying, boil 1L of water. Add the boiled water to a jug with the pork stock cube. Stir until dissolved.
  • Add the stock and chopped red onion to the frying pan. Season with a pinch of salt and pepper. Leave to simmer for 30mins, stirring occasionally.
  • Meanwhile, place the peas in a big saucepan. Add a few mint leaves and stir.
  • After 30mins of simmering, add the mix from the frying pan into the saucepan. Be careful when you do this! Bring to the boil and leave for another 20mins.
  • Take the saucepan off the heat and blend all the ingredients, using a soup blender. If the soup is too thick, add some boiling water.
  • Serve with a mint leaf on top and warm, crusty bread and butter! Yummy 🙂
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