Heat the butter in a saucepan and when lightly foaming gently cook the onions until softened, but not coloured. Tip in the potato and stir to coat in butter, then pour over the stock. Simmer until softened.
Tip in the frozen peas and bring back to the boil. Cook for a couple of minutes. Remove from the heat and blend until smooth. Stir in the diced ham and serve.
Tip: Making stock
If you cook a gammon or ham, strain the liquid and freeze. This can then be used in soups where stock is required. If you haven’t got any reserved stock, use pork stock cubes in this recipe.
- knob of butter
- 1 onion chopped
- 1l ham or pork stock (see ‘Try’, below)
- 1 medium potato, peeled and diced
- 500g frozen petits pois
- 300g thickly sliced ham, trimmed of any fat and diced