A quick recipe for using up leftover ham.
- 1 large onion, chopped finely
- 2 large carrots, chopped finely
- 2 sticks of celery, chopped finely
- 1 tablespoon vegetable oil
- 200g baked ham, chopped
- 300g tin “chip shop” mushy peas
- 1 ham stock cube dissolved in 1 litre boiling water
- 1 bayleaf
- white pepper
Put all the finely chopped veg in a large pan with the bayleaf and the oil, and heat gently, with a lid on the pan. This is called sweating your vegetables. After about 15 minutes the onions will be softened and transparent. At this point you can add the ham and the stock. Bring to the boil and turn down to simmering point. Then empty the tin of mushy peas into the pan and give it a stir. It’s ready when it’s all heated through. If it’s not thick enough for your liking, you can add some leftover cooked potatoes (if you want to add raw potato, peel one large potato and chop it finely and sweat it with the other veg right at the beginning). Season to taste with white pepper. Remove the bayleaf before serving.
This is the kind of soup which is very accommodating and will accept all manner of leftover cooked veg – although green cabbage, broccoli, and sprouts should be avoided as they stink when overcooked! If you have leftover veg you want to add, put them in at the same time as the peas.