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Method:
1
Place the frozen peas, mint, ham, potato and stock into a pan with a close fitting lid.
2
Bring the pan up to the boil and then reduce the heat and simmer gently for 20 minutes.
3
Leave to cool slightly. Fit the Quad Blade Lid to the Jug and then carefully transfer half the stock and half
the pea/ ham/ potato, mint mixture. Place the rest of the mixture into a measuring jug and set aside.
4
Fit the Jug Lid and Measuring Cap. Blend the soup increasing from Low (I) to High (II) for 20
seconds or until of the desired consistency.
5
Carefully remove the Measuring Cap and add
½
tbsp olive oil and 1 tbsp créme fraiche into the Jug.
Replace the Measuring Cap and blend again on High (II) for 10 seconds.
6
Return the soup to the pan and repeat the blending process with the remaining mixture.
7
Reheat the soup, check the seasoning and serve.
NOTE: On this occasion, due to the large volume of soup to be blended it is necessary to blend for up to
60 seconds maximum. For all other recipes using manual settings do not exceed 40 seconds.
Ingredients:
•
450g frozen peas
•
15g fresh mint, leaves only
•
160g good quality cooked ham, chopped/shredded
•
75g potato, diced
•
600ml hot ham stock
•
1 tbsp olive oil
•
2 rounded tbsp, créme fraiche
•
salt and ground black pepper
Pea and Ham Soup
Jug
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