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Alright, don’t linger, let’s practice this leftover ham & frozen pea soup formula with 9 components which are undoubtedly easy to obtain, and we have to process them at the very least through 8 methods. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Leftover Ham & Frozen Pea Soup:

1. Take 1 tbsp oil
2. Prepare 1 of onion, chopped
3. Provide 2 cloves for garlic, crushed
4. Give 1 litre of ham stock. I use the stock from cooking a gammon joint but ham stock cubes are fine. Chicken or vegetable stock cubes are perfectly acceptable but will modify the taste
5. Provide 1 medium potato, diced
6. Need 250 g - cooked ham, diced
7. You need 600 g for Frozen peas
8. Make ready 1 of dollop per soup bowl crème fraîche
9. Require to taste - Seasoning

Whether you're looking for the perfect ham casserole recipe, the best ham sandwich, soups to make with a hearty ham bone, or anything in between. Use leftover ham to prepare a hearty breakfast. These can be whipped together super quickly, and you can even make a big batch for freezer meals if you'd like. See the note at the end of the recipe for.

Leftover Ham & Frozen Pea Soup process:

1. Heat the oil in a stock pot or large saucepan and gently fry the onions for 3 minutes or until soft.
2. Add the garlic, stir and fry for another minute.
3. Add 200g of the ham, the potato and the stock. Stir well and bring to the boil.
4. Add the frozen peas, stir and reduce to a simmer. Simmer for 20-25 minutes, stirring occasionally.
5. Remove from heat and whizz in a blender to get a smooth consistency.
6. Season to taste but go easy on the salt as ham stock can be salty.
7. Serve piping hot, distributing the remaining 50g of diced ham between the soup bowls and adding a small dollop of crème fraîche to each bowl.
8. Serve with granary bread or crusty rolls for a nourishing meal in itself.

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