I have to say that I think this is up there with one of my favourite soups. I made it after I had slow cooked a Gammon yesterday, which you can find the recipe for here.
The leftover stock from the Gammon really does make a difference to this recipe but if you don’t have any, chicken stock is the next best thing.
It is really quick and easy to make and you don’t need a fancy blender to get it nice and smooth, a stick blender would do the job fine. It also makes a great Pasta sauce, I will be using some of the soup to make some sort of Pasta dish for lunch later on this week.
For 4-6 servings you will need:
- 1 Onion diced
- 1/2 head of Broccoli chopped
- 350g Frozen Peas
- 800ml Stock
- large handful of Spinach
- leftover Gammon for garnish (you could use regular Ham or crispy Bacon if you don’t have this)
- Cream/Yoghurt/Olive Oil for garnish (optional)
- Salt and Pepper
Sweat the Onion on a low heat for around 10 minutes until soft.
Add the Broccoli and Stock then bring to the boil.
After 2 minutes add the Peas and boil for another minute.
Turn off the heat and add the Spinach, you don’t have to use the Spinach but it gives the soup a nice colour.
Blitz the Soup.
Serve with toppings. Ive got some shredded Gammon, chopped Spinach and a little Cream and Olive Oil with some toasted Rye Bread on the side.
Hope you enjoy!
L x
