Our best-ever pea and ham soup

Name: Best pea and ham soup recipe
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 6
Ingredients: 1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle; 6 thyme sprigs; 250g white sourdough bread, torn into small pieces; 80g unsalted butter, roughly chopped; 1 onion, finely chopped; 2 celery stalks, finely chopped; 3 garlic cloves, crushed; 10 cups (2.5L) ham stock (recipe follows); 200g fresh or frozen green peas; 1/4 bunch mint; 30g baby spinach leaves; 2 ham bones (with leftover meat attached); 2 roast turkey or chicken carcasses (with leftover meat attached); 4 onions, roughly chopped; 4 carrots, roughly chopped; 2 garlic bulbs, halved horizontally; 4 bay leaves; 20.00 ml black peppercorns; 330ml white wine

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https://healthimprovements.info/recipes/best-pea-ham-soup-recipe/kdvs2lkd — Pea, ham and mint soup

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by Matt Stone

Nov 01, 2019

Rustic sourdough croutons add oomph to this hearty soup, which is all the more vibrant thanks to the addition of fresh mint.

1/4 cup (60ml) extra virgin olive oil, plus extra, to drizzle
6 thyme sprigs
250g white sourdough bread, torn into small pieces
80g unsalted butter, roughly chopped
1 onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, crushed
10 cups (2.5L) ham stock (recipe follows)
200g fresh or frozen green peas
1/4 bunch mint
30g baby spinach leaves

Ham stock (makes about 12 cups - 3L)

2 ham bones (with leftover meat attached)
2 roast turkey or chicken carcasses (with leftover meat attached)
4 onions, roughly chopped
4 carrots, roughly chopped
2 garlic bulbs, halved horizontally
4 bay leaves
1 tbs black peppercorns
1 1/3 cups (330ml) white wine, sparkling wine or cider

Method

1.

For the ham stock, the ham bones may need to be broken up, depending on size. Place all bones and remaining ingredients with 6L water in a large stockpot over high heat and bring to the boil. Reduce heat to low and simmer for 2 hours-2 hours 30 minutes, until the meat falls off the bone. Carefully strain stock into a large heatproof jug or bowl. Shred and reserve any meat from the bones and discard other solids. Cover meat and set aside. Clean stockpot.
2.

Meanwhile, heat the oil and thyme in a medium frypan over medium-high heat. Add the sourdough and cook, stirring frequently, until bread is golden. Transfer to paper towel to drain. Season and set aside until ready to use.
3.

Heat the butter in stockpot over medium-high heat. Add onion, celery and garlic. Cook, stirring occasionally, for 4-5 minutes, until onion and celery have softened. Add 2.5L ham stock and bring to the boil. Reduce heat to medium and simmer for 25-30 minutes, until reduced to about 1L. Stir in the peas and continue to simmer for 5 minutes, or until peas are just cooked. Season to taste and stir in the mint and spinach. Transfer mixture to a blender and, taking care of the heat and steam, whiz in batches until smooth. Transfer to a saucepan and bring to the boil over high heat. Add the reserved ham and turkey or chicken meat, season to taste and stir to combine.
4.

Divide soup among bowls and top with fried bread. Drizzle with extra oil to serve.