You may recall my tremendous glazed ham. Here it is:
I know. It is, isn’t it. Except now it looks like this:
Hmm. Yeah. Not so appetising, particularly as I’m still digesting the gluttony of Christmas Day. And Boxing Day. And I have a few chocolates to get through as well…
So every fibre of my being is screaming out for vitamins. Something light and nutritious. Soup. Soup is the answer. And that tired flobby bit of gammon is crying out for some peas. And remember I told you to keep the stock from boiling the gammon? Well I’ve just dug mine out of the back of the fridge.
It was behind the leftover cheese board. Next to the clotted cream. Just under my mum’s homemade shortcrust sausage rolls. I NEED SOUP.
I’ve put cream on the list of ingredients. This is entirely optional. Leave it out if your top button cannot bear the thought of it and you want to keep this really light. But it’s also a good way of using up the last dribble in the fridge instead of throwing it away. Up to you.
2 large carrots
2 stalks of celery
2 large potatoes (even better if you’ve got some leftover roasties knocking about)
Tub of stock
Leftover bits of ham/gammon
Frozen peas (or tinned marrowfat, if you prefer)
Single cream (optional)
Finely diced the carrots, celery and onion and gently soften in a little oil.
While this is happening, peel and cube the potatoes. Add them to the pan and tip in the stock. If you don’t have quite enough, top up with boiling water. Bring to the boil and leave to simmer until the potatoes are cooked through.
Meanwhile shred the leftover ham, discarding any fat. I chopped mine quite small.
When the vegetables are cooked, whizz it up until really smooth. You can use a hand blender or transfer it in batches to a food processor and do it that way.
Next add the peas and ham to the soup and leave to simmer until cooked. Check the seasoning and add some cream if you wish. That’s it. Lovely tasty soup.
Serve with bread or crackers or just on its own if you’ve already had enough carbs to last until March.