Delicious UK - (12)December 2020

Ham,peaandmintsoup
SERVES6-8.HANDS-ONTIME 45 MIN,
SIMMERINGTIME2 HOURS 35 MINTO
3 HOURS 16 MIN

USE

UP...

Ham, turkey or chicken on
the bone, plus bread, wine
or cider. Turn the page to
find more ideas for using up turkey.

MAKE

AHEAD

Freeze the soup for up to

3 months, then defrost and

reheat until piping hot.

• 3 tbsp extra-virgin olive oil, plus
  extra to drizzle


• 6 fresh thyme sprigs


• 250g white sourdough bread, torn
  into small pieces


• 20g unsalted butter


• 1 onion, finely chopped


• 2 celery sticks, finely chopped


• 3 garlic cloves, crushed


• 300g frozen peas


• Handful fresh mint leaves


• 30g baby spinach leaves


• Juice ½ lemon

FOR THE STOCK (MAKES ABOUT 1.5 LITRES)

• 1 ham bone (with leftover meat)
  
  
  • 1 roast turkey or chicken carcass
    (with leftover meat)
  
  
  • 2 onions, roughly chopped
  
  
  • 2 carrots, roughly chopped
  
  
  • 1 garlic bulb, halved horizontally
  
  
  • 2 bay leaves
  
  
  • 2 tsp black peppercorns
  
  
  • 160ml white wine, sparkling wine
    or cider
  
  
  
  

YOU’LL ALSO NEED...

• Large stock pot; blender or stick
  blender

1 Put all the stock ingredients in

a pot with 3 litres cold water. Put

on a high heat and bring to the boil,

then turn the heat to low and

simmer for 2-2½ hours until the

meat falls off the bones. Strain

the stock into a large heatproof jug

or bowl. Shred and reserve any

meat, discarding other solids.

Clean the stock pot.

2 Meanwhile, heat the olive oil and

thyme in a medium frying pan over

a medium-high heat. Add the bread

and cook, stirring, until golden.

Transfer to a plate lined with kitchen

paper, then season and set aside.

3 In the cleaned stock pot, heat the

butter over a medium-high heat.

Add the onion, celery and garlic.

Cook, stirring occasionally, for

4-5 minutes until the onion and

celery have softened. Pour in the

stock and 1 litre water, then bring to

the boil. Reduce the heat to medium

and simmer for 30-40 minutes until

reduced to about 1 litre. Stir in the

frozen peas and continue to simmer

for 5-6 minutes until just cooked,

then stir in the mint and spinach.

4 Transfer the mixture in batches

to a blender (or use a stick blender)

and whizz until smooth. Transfer

to a saucepan and reheat to boiling.

Stir in the reserved meat with a

squeeze of lemon juice. Taste, then

add more salt, pepper or lemon

juice if you think the soup needs it.

Divide among warmed bowls and

top with the fried sourdough and

a drizzle of olive oil to serve.

PER SERVING (FOR 8) 333kcals,

15g fat (4.2g saturated), 22.5g

protein, 21.5g carbs (3.2g sugars),

1.3g salt, 3.9g fibre

make it special.

Turn the

page for more

great ideas

for festive

lef tovers