Pea & Ham Soup

Yesterday I cooked a ham shank in the simmering oven of my Aga for our tea. I had put it in the oven just before I left for the school run in the morning, which meant that it would be ready by tea time. I had added about a pint of boiling water, an onion and a carrot to the casserole dish so I thought that I would save the stock at the end of the cooking time, meaning that I could make pea and ham soup for tea tonight.

Recipe

Firstly I peeled and chopped one large red onion and one large potato. I put them into a large pan, and stirred in about a tablespoon of oil to thoroughly cover. I put the lid on, and put in the roasting oven for 15 minutes. After this, I took out the pan and added the pint of stock (left over from the ham shank, but it can be substituted with a pint of boiling water and a ham stock cube), and about 12 ounces frozen peas. I put the pan onto the boiling plate to bring it to the boil. To this I added a small amount of salt and quite a bit of black pepper for seasoning. I put the lid back onto it and put in the simmering oven for 40 minutes. I then pureed the soup with my hand blender and added the left over ham from the shank (about 4 ounces), which I had chopped up. Finally, the pan went onto the simmering plate to heat the ham through, and then I served it with crusty bread and butter.

It was delicious!

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