Pea & ham soup with crème fraîche & sourdough croutons
This and other Soup Meals for all seasons can be found in Soup Meals by Emily Ezekiel
Ingredients
3 tablespoons butter
1 leek, sliced
2 potatoes, peeled and chopped into small cubes
scant 3 cups (700ml) chicken stock
2½ cups (400g) fresh or frozen peas
1 small handful of mint leaves
3½ ounces (100g) smoked ham, sliced
1 handful of Sourdough Croutons
1 tablespoon crème fraîche
olive oil, for drizzling (optional)
Method
Add the butter to a medium saucepan and place over medium heat. Add the leek and potatoes and fry for 6 minutes, or until soft and a little jammy. Pour in the stock and bring to a simmer for 15 minutes, or until the potatoes are soft.
Add the peas and mint and cook for another 2 minutes. Using a stick blender, blend the soup until smooth, then add the ham and heat through.
Ladle into bowls, top with croutons, a dollop of crème fraîche, and a drizzle of olive oil, if desired