Leftover gammon and pea soup recipe

  • Serves 4
  • 5mins to prepare and 10mins to cook
  • 175 calories / serving
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An old favourite that is a real winner on cold days – simple, warming and just the job after a long walk. This recipe is a mouthwatering leftovers idea from our Scandinavian-style smoked gammon with parsley sauce dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Put the leftover sauce and stock in a pan and whisk together. Add the peas and bring to the boil. Cook for 1 minute then remove from the heat and blend with a hand-held electric blender.

Return the pan to the heat and stir in the gammon and spring onions. Cook for 5 minutes, then season to taste and serve with crusty bread.

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Please note that 45ml (3tbsp) mustard, dill and parsley sauce and 250g (8oz) of gammon is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 45ml (3tbsp) leftover mustard, dill and parsley sauce
  • 750ml (1 1/4 pints) stock, use ham or vegetable
  • 150g frozen peas
  • 250g (8oz) leftover Scandinavian-style smoked gammon, diced into small cubes
  • 5 spring onions, thinly sliced
  • pinch salt
  • 1 pinch black pepper
  • crusty bread, to serve (optional)
  • Energy 725kj 175kcal 9%
  • Fat 9g 13%
  • Saturates 3g 15%
  • Sugars 2g 2%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 5.2g Protein 17.8g Fibre 2.9g


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