Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, leftover ham & frozen pea soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Leftover ham is like money in the bank. Create fabulous main dish casseroles, soups, breakfasts, lunches, and appetizers with these tasty recipes. Just as the turkey is the centerpiece for many Thanksgivings, a ham takes centerstage come Christmas time for lots of people.

Leftover Ham & Frozen Pea Soup is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Leftover Ham & Frozen Pea Soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have leftover ham & frozen pea soup using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leftover Ham & Frozen Pea Soup:

1. Prepare 1 tbsp oil
2. Get 1 onion, chopped
3. Make ready 2 cloves garlic, crushed
4. Prepare 1 litre 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. Get 1 medium potato, diced
6. Make ready 250 g cooked ham, diced
7. Get 600 g Frozen peas
8. Take 1 dollop per soup bowl crème fraîche
9. Prepare 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.

Instructions to make Leftover Ham & Frozen Pea Soup:

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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