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Ingredients
Method
- 2 tbsp butter
- 200g shredded leftover ham
- 400g peas
- 850ml veg stock
- 150ml double cream
- Handful of mint leaves
- Cheesy bread, to serve
- Melt the butter in a saucepan and add the ham, peas, stock and a handful of mint leaves. Season liberally, and stir to combine.
- Bubble for about 3 mins, then add the double cream and blitz with a hand blender. Serve in bowls with a scattering of more ham, a swirl of cream and some smaller mint leaves, with some cheese-topped bread for dunking.
10 mins
3 serving
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