Pea and ham and melting mozzarella soup

Method

1. Melt the butter in a large heavy-based pan add the onions and potatoes and cook gently for about 10 minutes until the potatoes are just tender but not coloured.

2. Pour over the ham liquor or stock and bring to the boil. Tip in the peas and half the ham. Allow to simmer for about 3 minutes until the peas are tender.

3. Pour into a liquidiser and blend in batches adding a little mint each time. Return to the pan, check the seasoning and bring to the boil.

4. To serve warm deep serving bowls. Place a little of the remaining ham in each bowl along with a few cubes of mozzarella, pour over the soup and finish with twist of cracked black pepper.

Comments                        add a comment

Be the first to add a comment...

Ingredients

50g Butter
1 onion, very finely chopped
225g Potatoes, peeled and cut into small dice
900ml ham cooking liquor, or chicken stock
350g frozen petit pois
225g cooked smoked ham, cut into small dice
150ml double cream
2 tbsp fresh Mint, picked
1 buffalo mozzarella cheese, finely diced

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Afternoon tea, curry cookery courses and more!
Great discounts on cookware
Special offers on wine