pea and gammon soup with mint

by Sam on May 12, 2010

minty pea and gammon soup

I am loving mint these days. I used to be very resistant to using it in savoury food other than with lamb or peas, and not completely wild about in sweets, always think it rocks in drinks, but recently I’m finding it really freshens things up. 

It’s been raining for a few days and I needed to clean out my freezer. What a crap job, lid crashing down on head and all. I however did find about 2.5 kilograms of frozen peas, 1.5 of these were soooo past the expiry date it’s frightening and too embarrassing to disclose the details here.   I remember thinking I should keep these peas in case of a bodily injury, or burn, they make THE perfect ice pack. Like the one and only time  I actually needed such an ice pack, back in 2004 when I broke my foot on the dance floor. You never know this sort of thing could easily happen again. 

I digress….

 I also found a chunk of frozen roasted gammon, so we draw the obvious conclusion.  I even happened to have some mint. It was a sign. 

Here I forego anything really innovative for pure simplicity of flavour allowing three key ingredients to shine through.  It’s delicious and here is how I made it:

  • 2 Tbsp olive oil
  • 1 large onion diced
  • 1 clove of garlic crushed
  • 125gms of gammon or you could use bacon (about 4 rashers), or ham
  • 1 medium orange sweet potato (you could use 2 normal potatoes) but I love the sweet potatoes that are orange on the inside, also lower GI and a super food
  • 1 handful of fresh mint
  • 700gms of frozen peas
  • 1 litre of stock (I used half veg and half chicken)
  • 250ml (a cup) of milk
  • More gammon, ham or bacon to add at the end, as much as you like, I like a lot

 How to make: 

  1. Heat the olive oil in a large pot on the stove and sweat the onions for a few minutes.  Add the gammon or bacon and the diced potato / sweet potato, garlic and mint and stir for a few minutes

sweat the veg

  1. Add the hot stock and cover and cook for 15 minutes
  2. Add the frozen pea’s and cook covered for a further 5 minutes ad then remove from the heat and allow to cool

let it cool and and then blend

  1. Adjust the seasoning, add the milk and blend with a hand held blender or put in a food processor until smooth or as smooth as you want
  2. Reheat and then add  the extra gammon, croutons or whatever.  I added a lot of gammon in nice chunky shards. Maldon smoked salt is very nice here too

It’s fresh from the mint, very tasty, a little bit sweet from the sweet potato and the smokiness of the gammon creeping through.

I sit here eating a hot bowl as I type, sipping on a lovely glass of Cab, its raining outside and I feel super chuffed that I have managed to (almost) deplete the pea population in my freezer. Lets hope I don’t incur any injuries anytime soon.

with some nice buttery toast

{ 1 comment… read it below or add one }

Lori May 12, 2010 at 1:08 pm

Who cares about the injuries! I would much rather have this awesome soup on hand than a pack of “just in case” frozen peas! yum x

Leave a Comment