These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 13 August 2015

Minty Mint Pea and Ham Soup - Souper!

Pea and Ham Soup is a favourite hearty winter tradition.  Usually it is thick with a dried pea base and simmered for hours with chunky ham bones.  This soup is fast, easy and most surprisingly coming from me (who adds pulses to everything!)  - no lentils!

A fresh, light but satisfying soup inspired by a Jamie Oliver recipe.  I was surprised that the key ingredient is frozen baby green peas! Easy and Instant!  And of course the Mint! - the intense aroma  when you start blitzing it up is amazing. The soup is such a gorgeous green - and it tastes so fresh.  Just be careful not to overcook it and only add the mint at the end to preserve it's fabulous flavour and colour!

Serves 6.  Leftovers are easy to freeze and reheat within a month

5 min prep.  approx 15 minutes to cook


2 onions, chopped
1 potato, peeled and grated (this stops the soup being watery)
Olive Oil
3 rashers of bacon - rind and fat removed. Chopped
Optional - 1 small smoked bacon or ham bone
1 1/2 - 2 litres salt reduced chicken stock (start with 1 1/2 and add more if needed)
1 kg frozen Baby Peas (NB baby peas are smaller and sweeter) - remove from freezer and allow to de-chill a little
Good handful fresh mint – leaves only  (save some for final steps)
Salt and pepper to taste
Some hot water may be needed

Optional toppings

the remaining mint leaves, shredded

Pancetta  (1 slice  per 4 bowls of soup – more if you like)  I only use this in Winter
multigrain crunchy croutons or toast fingers
teaspoons light sour cream or Greek Yoghurt 

                         Vegetarian OPTION
                         Omit the bacon and ham bones.
                         Substitute vegetable stock instead of chicken stock


In large deep saucepan (mix needs to blended later) soften onions and potato in olive oil

Add and Fry the bacon then add the chicken stock and bring to boil.

If using, add the bacon bone and simmer for 5 minutes

Add the peas and cook for a few minutes until cooked.  

Remove from heat 

Remove the ham bone.

Add some fresh mint leaves.

Use a stick Blender to blitz until smooth

If it is too thick, add a little hot water from the jug and blend again 

Season with salt and pepper - to taste

Spoon into warmed bowls.  

Sprinkle with shredded mint, diced pancetta or a small dollop of sour cream or yoghurt.

Serve with crunchy coutons or toast fingers.

Optional Pancetta Croutons

remove crusts from day-old bread and place into roasting tray
drizzle with olive oil, mint and pancetta.    Bake 180 oC  for  10 min to crisp up
Crumble over the soup

                                           Enjoy!   Colleen

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