PEA, HAM, AND POTATO SOUP

PEA, HAM, AND POTATO SOUP image

Categories Potato

Number Of Ingredients 12

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2 1/2 lbs fresh uncured ham
1 bay leaf
1 tbsp olive oil
1 onion, finely chopped
Salt and freshly ground black pepper
1 tbsp Dijon mustard
3 garlic cloves, finely chopped
2 sprigs of rosemary
Handful of thyme, leaves only
3 cups hot beef stock for the slow cooker (1 quart for traditional method)
About 4 cups frozen peas
3 potatoes, peeled and chopped into bite-sized pieces

Steps:

Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 3 cups of water. Cover and cook on auto/low for 8 hours or on high for 4 hours, then remove the ham and set aside. Discard the stock, or strain and reserve a little to add to the soup. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3-4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas (if you prefer pureed, pulse them gently in a food processor or use an immersion blender). Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hours or on high for 4 hours. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with reserved the thyme leaves and serve with whole grain bread.