Pea and ham soup

By: James Martin From: James Martin's Favourite Feasts

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Ingredients

  • large knob Butter
  • 1 Onion, thinly sliced
  • 3 cloves Garlic, thinly sliced
  • 1/4 leeks, thinly sliced
  • 1/2 head Fennel, thinly sliced
  • 400g cooked ham, cubed
  • 250ml White wine
  • 1.5 litres chicken stock
  • 600g frozen Peas
  • 1 tbsp chopped flat leaf Parsley
  • 1 tsp chopped Mint
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Method

1. Heat the butter in a large saucepan and gently fry the onion, garlic, leek and fennel for 10-15 minutes until soft and golden.

2. Add the ham, white wine and chicken stock. Bring to the boil, turn down the heat and simmer for 8-10 minutes.

3. Tip in the frozen peas, fresh herbs and plenty of salt and pepper. Bring back to the boil and cook for 5 minutes. Serve.

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Latest Comment

be nice if we could have some sound on this video

juanitab juanitab Posted 27 Sep 2009 6:01 PM
 

I found this soup really tasty, especially when I forgot the fennel, really much nicer as you could taste the peas and ham more easily. I found the fennel too overpowering. Patricia

Pat Pat Pat Pat Posted 16 Sep 2009 7:57 AM