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Minted ham & pea soup shots

Contains pork – recipe is for non-Muslims only

Use up your leftovers with this simple, speedy canape? recipe

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 132
  • Carbohydrates 3
  • Saturated Fat 6
  • Sugar 1
  • Protein 6
  • Fat 10
  • Fibre 2
  • Salt 0.7

Nutrition per serving

  • Calories 132
  • Carbohydrates 3
  • Saturated Fat 6
  • Sugar 1
  • Protein 6
  • Fat 10
  • Fibre 2
  • Salt 0.7

Ingredients

  • 2 tbsp butter
  • 200g cooked, shredded leftover ham, plus a little extra to serve
  • 400g frozen peas
  • 1 chicken stock cube
  • handful mint leaves, plus a few extra small leaves to serve
  • 150ml double cream

Method

  1. Heat the butter in a large pan. Add the ham, frozen peas, 850ml hot water (straight from the kettle), chicken stock cube and the handful of mint leaves. Season well.

  2. Bubble for 30 secs-1 min until the peas have defrosted, then remove from the heat, add the double cream and blitz with a hand blender. Serve in teacups topped with a swirl of cream, extra ham and small mint leaves, with cheese straws for dunking.

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