PER SERVING (2)
537 cals, 9g fat, 2g sat fat, 79g carbs
PEA AND HAM SOUP
The soup should be thick, but if you prefer it less so, thin it with more stock. Note, you need to start this recipe a day in advance.
SERVES 2-3
110g (4oz) dried split peas
600ml (1pt) chicken stock
For the vegetable puree:
1tbsp sunflower oil
1 medium onion, finely chopped
450g (1lb) potatoes, peeled and chopped
600ml (1pt) vegetable stock
For the garnish:
50g (2oz) smoked ham, diced
Chopped parsley
1 Soak the dried peas in water overnight.
2 The next day, make the vegetable puree. Add the oil to a large pan, then add the onion. Sauté the onion gently, until it is soft but not coloured. Add the potatoes and the vegetable stock. Bring the mixture to the boil, reduce the heat and simmer until the potatoes are cooked. Puree the mixture.
This story is from the April 27, 2021 edition of WOMAN'S WEEKLY.
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This story is from the April 27, 2021 edition of WOMAN'S WEEKLY.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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