“Best soup you’ve ever done”~ Grandad, 2019. Quote of the year, its a pretty good soup. Not the prettiest soup ever, well I don’t think so anyway. The first one I did was still very salty, I stupidly put extra salt in it, despite fact there was a lot of gammon, stock made from the gammon, and there was salt in the peas. So now I know the perfect way to give everyone sodium poisoning, which is always handy information. Anyway, pretty easy to make, and pretty nice as well.
- Large knob of butter
- 1/2 Onion, finely chopped
- 2-3 Large potatoes, peeled and cubed into even pieces
- 1tsp Thyme
- 1tsp Parsley
- 0.5tsp Oregano
- 2l Of Ham/pork stock, or 1l of the water that was used to cook the gammon + 1l of ham/pork stock
- 500g Cooked petit pois, or for sane people, Peas
- 350g Chunks of Gammon/thick ham.
- Pepper, NO SALT, I REPEAT, NO. SALT.
1. Melt the butter in a large saucepan until foamy, cook the onion until softened and sliiightly coloured, tip in the potatoes and mix em around to cover them in butter. Add the herbs and mix.
2. Tip in the stock of choice and simmer until the potatoes are cooked through, test by stabbing them repeatedly, or just gently poke em with a fork to see how easy it goes in.
3. Once cooked, tip in the peas and mix. Now, as I found out, hot soup + blender = new wallpaper. So, A) leave the soup to cool and mash with a masher, or B) Yolo. If you chose B, rest in peace.
4. Once you’ve mashed up the soup to the preferred consistency (I recommend mashing most of it), add in the meat, mix and serve.