Ingredients

• 1 tbsp vegetable oil
• 1 medium onion
• finely chopped
• 1 large potato (about 250g/9oz)
• cut into small cubes
• 300g/10½oz frozen petits pois or garden peas
• 400ml/14fl oz chicken stock
• or vegetable stock if preferred
• 200ml/7fl oz semi-skimmed or whole milk
• 100g/3½oz thick cut ham
• small handful fresh mint leaves
• optional
• salt and freshly ground black pepper

Directions

• Heat the oil in a large saucepan on low or medium heat
• then add the onion and potato
• season with salt and pepper
• then stir to coat the vegetables in the oil.
• Take a piece of baking paper large enough to cover the top of the pan
• scrunch it up then unfold it. Lay the paper over the surface of the vegetables
• sealing them in right to the edges of the pan (this helps cook the vegetables more quickly). Put a lid on the pan
• cook on a low heat for 8-10 minutes
• until the potatoes are tender and the onions are soft and translucent.
• Remove the paper. Add the peas and stock to the pan
• then bring to the boil. Cook for a couple of minutes
• or until all of the peas have floated to the top and are tender and bright.
• Take the pan off the heat. Using a stick blender
• process the peas until very smooth. Add the milk (or
• if preferred
• use more stock
• water or cream). Tear in most of the ham. Bring the soup back to a simmer
• then season to taste with salt and pepper
• remembering that the ham is fairly salty.
• To serve
• ladle the soup into bowls then scatter with the rest of the ham and a few torn mint leaves.