Pea, parsley and ham soup recipe

Pea, parsley and ham soup recipe
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This has both ballast and lightness. You can also make this with chicken or turkey stock but ham stock is better – nice and sweet and slightly fatty. If your stock is very salty then add enough water to make it palatable and use the amount stipulated in the recipe.
Prep time: 15 minutes |
SERVES
1.6 litres fresh ham stock
750g frozen peas
Squeeze of lemon (optional)
Drop of double cream or crème fraiche (optional)
METHOD
Melt the butter in a saucepan and add the onion, carrot, celery and potato. Sauté gently for a few minutes, then add a splash of water and cover the pan. Cook on a very low heat until the onion is soft but not coloured. Check every so often to make sure the mixture is still moist and not about to catch and burn on the base of the pan.

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