Use any leftover ham from Christmas to make this delicious, warming soup.
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Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 celery stick, finely chopped
- 1 small carrot, finely chopped
- 2 tsp chopped fresh thyme leaves, plus extra to serve
- 200g split peas
- 1.5 litres chicken stock (we like Knorr)
- 2 bay leaves
- 250g leftover cooked ham, shredded
- 150ml crème fraîche
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Method
- Heat the olive oil in a large saucepan over a low heat and add the chopped vegetables and thyme. Fry for 10 minutes until soft.
- Add the split peas (see tip) and pour over the stock. Cover, bring to a boil, then turn down the heat to a simmer. Cook, partially covered, for 30-40 minutes. Add the bay leaves.
- When the split peas are cooked, stir in the ham and simmer for 3 minutes. Add a little more water, if necessary. Taste and season.
- Serve hot with a dollop of crème fraîche and a sprinkling of thyme leaves for each bowl.
Nutrition
- 352kcals Calories
- 16g (7.9g saturated) Fat
- 16g Protein
- 22g (3.8g sugars) Carbs
- 3.7g Fibre
- 2g Salt
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