July 24th, 2011

Pea, ham and mint soup

With a few silly mistakes along the way.

This is another simple and quick soup to make—fried onions, mint, ham and bay leaves in olive oil.

Once the onion is translucent you add some frozen peas for a few minutes, then top it up with stock—ideally ham stock, but it works pretty well with chicken stock instead. Next up is silly mistake #1:

I realised once I’d added the stock that I’d forgotten about an essential ingredient: carrots. They add a bit of body and a sweeter flavour—so I fried these up quickly in another pan and added them before simmering the soup. No big deal…

Once the soup has simmered for a few minutes, all that’s left to do blend it with a stick mixer. And then it’s time for silly mistake #2:

I’d forgotten to remove the bay leaves. Luckily I realised just as I started blending, and managed to fish most of the bits out before it was too late. I once made this soup and completely forgot about them, and ended up having to strain it to get all the tough stringy bits out.

To serve the soup I added some reserved chunks of ham, some more fresh mint, and a drizzle of olive oil.

 

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