Another British classic, this soup is full of delicious flavours. Serve it with warm crusty bread. If you're serving it to vegetarians, just leave the ham out.
- 1 onion
- 1 leek
- 500g frozen peas
- 750ml vegetable stock
- 100g double cream
- Handful of fresh parsley
- 2 bay leaves
- Salt and pepper
- 250g cooked shredded ham
- 50g butter
Finely chop the onion and the leek. Finely chop the parsley.
Melt the butter in a large pan and fry the onion, leek, bay leaves and half of the ham. Cook them for around five minutes and then add the peas. Cook them for another minute or so, and then pour in most of the vegetable stock.
Bring the mixture to a simmer and then simmer it for five minutes. Remove it from the heat, allow it to cool, remove the bay leaves and then blend the mixture in a food processor or with a hand blender. Season the soup well with salt and pepper.
When ready to serve, if needed, loosen the consistency with the rest of the vegetable stock. Stir in the double cream, the remaining ham, and garnish each bowl with some chopped parsley.