Pea & Ham Soup



1 smoked hough

50 grms butter

3 medium onions chopped

1 kg frozen peas

Cold water

2 ham or vegetable stock cubes

250 ml double cream

Salt and pepper


Place your smoked hough in a pan and cover with cold water.

Bring to boil and then simmer for 20 minutes.

Add the butter, onions and stock cubes. Cook for 10 minutes and then add the peas. Peas should only just be covered with water and brought back to the boil and then simmered for around 15 minutes.

Remove the smoked hough and set aside to cool.

Continue to cook the soup for another 15 minutes.

Add the cream and cook this for 5 minutes before blending with a hand blender or in a food processor (bit by bit)until fairly smooth.

Take the ham off the bone and chop it up before adding to the soup.

Season to taste.