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Pea and ham soup

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 7
Servings 6


  • 50
  • 1
    small leek or onion, finely chopped
  • 500
    frozen peas
  • 250
    ham, diced
  • 2
    vegetable or chicken stock
  • salt and freshly ground black pepper
  • 15
    chopped fresh mint


15 min
Melt the butter in a large saucepan and sauté the leek until glossy. Add the peas and diced ham and stir. Add the stock, bring to the boil and reduce the heat. Simmer for 15 minutes and season with salt and pepper to taste. Cool the soup slightly and purée half in a food processor. Add to the remaining soup in the saucepan and add the mint. Repeat and spoon into hot bowls. Serves 6.

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