Warm up with classic pea and ham soup that’s fragrant with thyme and topped with sour cream.
Ingredients
- 1 tablespoon olive oil
- 2 celery sticks, trimmed, coarsely chopped
- 1 large brown onion, coarsely chopped
- 1 carrot, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 2 teaspoons fresh thyme leaves
- 250g sliced ham off the bone, cut into thin strips
- 1.25L (5 cups) Massel chicken style liquid stock
- 600g (4 cups) frozen peas, thawed
- 90g (1/3 cup) light sour cream
- 2 teaspoons fresh thyme leaves, extra
- Sourdough bread, to serve
Method
- Step 1Heat half the oil in a large saucepan over medium heat. Cook celery, onion and carrot, stirring, for 7 minutes or until soft. Add garlic, thyme and three-quarters of the ham. Cook, stirring, for 2 minutes or until aromatic.
- Step 2Add stock. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until slightly reduced. Add peas. Simmer for 5 minutes or until peas are soft. Set aside for 5 minutes to cool slightly. Use a stick blender to blend until smooth.
- Step 3Combine sour cream and extra thyme in a bowl. Heat remaining oil in a frying pan over medium-high heat. Cook remaining ham, stirring, for 2-3 minutes or until crisp. Place soup over medium heat. Cook for 5 minutes or until warmed through. Season with pepper. Divide among serving bowls. Top with sour cream mixture and ham. Serve with bread.
Nutrition
1670 kj
Energy
13g
Fat Total
4.5g
Saturated Fat
13g
Fibre
31g
Protein
39g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: After blending the soup, place in an airtight container and freeze for up to 3 months.
To reheat: Thaw in fridge. Place in a saucepan over medium heat until warmed through.
- Author: Chrissy Freer
- Image credit: Sam McAdam
- Publication: Australian Good Taste
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