Pea Mint And Ham Soup Food

MINTED HAM & PEA SOUP SHOTS

Steps:

• Heat the butter in a large pan. Add the ham, frozen peas, 850ml hot water (straight from the kettle), chicken stock cube and the handful of mint leaves. Season well.
• Bubble for 30 secs-1 min until the peas have defrosted, then remove from the heat, add the double cream and blitz with a hand blender. Serve in teacups topped with a swirl of cream, extra ham and small mint leaves, with cheese straws for dunking.

PEA & HAM SOUP

Steps:

• Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
• Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
• Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
• Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.

PEA AND HAM SOUP

Steps:

• Wash the peas and put into a large soup pot.
• Add the ham bones, carrot, onion, celery.
• Wrap the thyme, parsley, mint and cloves in a muslin and put into the pot.
• Cover with water.
• Bring to the boil and take off any scum that has formed on the top.
• Turn down the heat and simmer for 2 hours.
• If the soup is too thick, add water.
• To serve, garnish with mint.

SPLIT PEA AND HAM SOUP

Steps:

• Sauté onion, celery, and carrot in butter for the soup in a large pot, covered, over medium high heat for 3-4 minutes, or until vegetables are soft.
• Deglaze with sherry; reduce until nearly evaporated. Add broth, water, split peas, bacon and seasonings.
• Bring to a boil, and simmer partially covered, 50-60 minutes or until pear are tender.
• Remove bacon and bay leaf.
• Puree 2 cups of soup in a blender; return the pureed mixture to the pot.
• Stir in frozen peas, ham, parsley, butter (if using), salt and pepper.
• Combine sour cream, zest, and mint for the cream in a bow. Garnish soup with a dollop of the cream and sprig of mint if desired.

PEA AND HAM SOUP

Steps:

• Put hock in large pot, cover with water.
• Bring to the boil to just blanch meat, drain and set aside.
• Put peas in a sieve, wash thoroughly.
• Heat oil in pot, add onion, garlic, carrot and celery.
• Cook vegies for 10 minutes, season with salt and pepper.
• Add pork, split peas, barley, tomato and herbs.
• Add 2 1/2 liters of cold water, bring to the boil.
• Simmer about 2 1/2 hours until soup is thickened, stir occasionally.
• Remove hock from soup, shred meat from bone.
• Add it to the soup, reheat and serve.

PEA & MINT SOUP

Steps:

• Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very soft. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes - no longer, or you will lose the lovely fresh flavour of the peas.
• Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper.
• To serve the soup cold, cool quickly, then chill - you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling).
• Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.

HAM, PEA & MINT PASTIES

Steps:

• Tip the butter, flour and mustard powder into a food processor with ½ tsp salt and whizz until you can't see any lumps of butter. Add roughly 4-5 tbsp cold water, a spoonful at a time, while pulsing until the pastry comes together. Tip out onto a clean surface, bring together into a ball and chill while you make the filling.
• Melt the butter in a frying pan. Add the onion and gently sweat for 10-15 mins until really soft, but not very coloured. Stir in the peas for 1 min, then turn off the heat and stir in the ham, mint and ricotta with plenty of seasoning.
• Heat oven to 180C/160C fan/gas 4 and divide the pastry into 4 equal pieces. Roll each piece to a neat 16-17cm circle - cut round a saucer or lid. Brush the edges with a little of the beaten egg, spoon a quarter of the filling into the middle, then bring up opposite sides of the pastry and seal. Crimp to make a pasty shape. Carefully lift onto a baking sheet. Repeat with the rest of the pastry, then brush the finished pasties all over with egg. Bake for 35-40 mins until golden and crisp. Leave to cool slightly, then serve either warm or cold.

PEA AND MINT SOUP

Steps:

• Pour the broth into a medium saucepan and heat until boiling.
• In a separate, large saucepan on medium heat, add 2 T. of olive oil.
• Add the prepped carrots, celery, onions and garlic and mix together. Put a lid on, slightly off center so some steam can escape. Cook this for about 10 minutes, until the carrots are tender but still holding their shape and the onions are golden.
• Add the boiling broth to the veggies.
• Add the peas.
• Stir and bring to a boil.
• Once boiling, bring the soup to a simmer. Simmer for about 10 minutes, until peas are softened.
• Take the pan off the heat and season with salt and pepper and add some mint leaves. *Jamie says to use a small bunch. I think this is a matter of personal taste, in terms of how much mint flavor you like to shine through. Start out small and increase until your taste buds are pleased! I added about half a bunch of chopped mint and thought it was enough for my tastes.
• Using an immersion blender (or blender), blend the soup until smooth. (If you are using a regular blender, do it in batches so the hot soup won't come out the top of your blender).
• Optional:.
• If you are using ham, chop it up into bite-size pieces and stir it into the blended soup.
• Heat the soup through before serving OR let it cool, store it in your fridge and eat it cold anytime you'd like!

PEA & MINT SOUP WITH CRISPY PROSCIUTTO STRIPS

Steps:

• Put the leeks, potato and stock in a pan and bring to the boil. Cover and simmer for 8 mins.
• Tip in the peas, cover and cook for 5 mins more. Take off the heat and blitz with a hand blender (or in a food processor) until smooth, then stir in the yogurt and mint.
• Meanwhile, lay the slices of prosciutto in a large non-stick frying pan in a single layer and heat until crisp. Allow to cool a little, then tear into strips, ready to sprinkle over the soup with some ground black pepper. Will keep in the fridge for 2 days.