Creamy pea and ham soup with cider

By: Lotte Duncan From: Market Kitchen

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This recipe is classed as easy

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2.50 /5 (6 votes cast)

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Prep time:
45 min
Cook time:
1 hr 30 min
Serves:
4

Thick and warming, Lotte Duncan's glorious pea and ham soup is a meal in itself

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Ingredients

For the soup

  • 600 ml apple juice
  • 600 ml cider
  • 1 leek, finely chopped
  • 2 sticks celery, chopped
  • 1 bay leaf
  • 450 g gammon
  • 275 g yellow split peas
  • 150 ml double cream

For the garnish

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It's simple.

With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.

You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.

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Method

1. Pour the apple juice and cider into a large saucepan. Tip in the leek, celery and bay leaf.

2. Put in the gammon and bring to the boil. Simmer for 1 hour, or until the gammon is tender. Remove the ham and keep warm.

3. Add the peas to the stock and cook for 20 minutes.

4. Remove the bay leaf. Transfer the mixture to a blender and whiz until smooth.

5. Slice the gammon into small pieces and the meat and double cream to the soup. Season with black pepper.

6. Heat a frying pan and cook the bacon until crisp. Remove the bacon, retaining the bacon fat in the pan.

7. Add the butter to the bacon fat in the pan and fry the apples until brown.

8. Serve the soup in bowls, topped with a couple of apple slices and the crisp-fried bacon, and drizzled with a little extra cream.


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Latest Comment

 

A couple of days before I saw this, I'd poached a gammon in cider and apple juice before honey glazing it in the oven. The leftover poaching liquid (had cloves and cinnamon in it) made an excellent base for a variant on this recipe. As I varied it quite a bit, I won't leave a rating.

PeterLucas PeterLucas  Posted 19 Jun 2010 3:01 PM