A vibrant soup that is oh so simple to make. Whip up a batch for a nutritious mid-week meal that’s perfect for the whole family.
Takes 15 minutes and serves 4.
A real family favourite
What you'll need
2 banana shallots, peeled and finely chopped
1 garlic clove, finely diced
350ml/12fl oz ham stock
150ml/5fl oz double cream
Salt and freshly ground black pepper
125g/4½oz shredded ham hock
4 tbsp crème fraîche
Small handful baby watercress
2 cans of Batchelors garden peas
2 tbsp extra virgin olive oil
Let's get going
1Heat a saucepan until hot. Add the butter, shallots and garlic and gently fry for two minutes, or until the shallots have softened. Add the peas and stock and bring to the boil. Reduce the heat and simmer for 2-3 minutes.
2Cool slightly and then transfer to a blender. Add the cream and blend to a purée. Return the mixture to the saucepan to heat through, then season to taste with salt and freshly ground black pepper.
3To serve, pour the soup into serving bowls and top with a spoonful of shredded ham and crème fraîche. Top with some baby watercress and pea shoots and finish with a drizzle of olive oil.