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

Nutrition per serving

  • kcal 132
  • fat 10g
  • saturates 6g
  • carbs 3g
  • sugars 1g
  • fibre 2g
  • protein 6g
  • salt 0.7g


  • 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


  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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