About this recipe:Peas and ham are perfect partners and make classic comfort food. Here they are brought snappily up to date with a swirl of soft cheese and a little nutmeg. Serve with soda bread or toasted wholegrain ‘soldiers’. Delicious!
2 tbsp olive oil
1 large onion, chopped
400g frozen peas
750ml ham or chicken stock, made with stock cubes
200g cooked ham, in one piece, diced
100g reduced-fat soft cheese
1/2 tsp freshly grated nutmeg
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Method Prep:5min › Cook:12min › Ready in:17min
Heat the oil in a large pan and fry the onion gently for 5-6 minutes to soften.
Stir in the peas and stock, and bring to the boil. Reduce the heat, cover and simmer for 5 minutes. Season lightly.
Put the soup in a food processor or blender and process to a fairly rough purée. Add the ham and return to the pan. Heat through until boiling.
Add the soft cheese and stir gently until just melted. Ladle the soup into bowls and sprinkle with nutmeg.
For meat stock, use vegetable stock. * For ham, use 200g diced Quorn.
Prepare to the end of step 3, cool quickly and pour into a freezerproof container. Freeze for up to one month.