FROZEN PEAS PEA SOUP

2 cups of frozen peas
1 medium onion, chopped
1 medium carrot, coarsely grated
1 medium potato, coarsely grated
250 ml hot chicken stock
2,5 ml dried mint
15 ml, oil for frying
Garnish:
2 slices of gammon, cubed and fried
sour cream or creme fraiche
ciabatta slices, to serve

Fry the onion, carrot and potato for a few minutes. Add the frozen peas and chicken stock and simmer for about 15 minutes.
Pour into a blender/liquidiser or use stick blender to smoothen.
Pour back into the pot, add the mint and keep warm while frying the gammon cubes.

Note:
If the soup is too thick add a little bit of hot water.

Serve with the gammon, sour cream and ciabatta.
It’s a much quicker recipe than the dried split pea version.

Photo and recipe: Elsabie Templeton