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Pea and ham soup with poached eggs recipe

Pea and ham soup with poached eggs recipe

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Take your soup game from simple to superb with this pea and ham soup, filled with clever flavour boosts. Top with a poached egg for extra flavour and filling for a satisfying bowl of soup to keep you warm during the chillier evenings. See method

  • Serves 4
  • Takes 40 mins
  • 294 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 200g floury potatoes, roughly diced
  • 200g leeks, trimmed and chopped
  • 15g fresh parsley, chopped, plus extra to serve (optional)
  • 350g frozen peas
  • 125g pack oak-smoked ham, chopped
  • 1 chicken stock pot, made up to 900ml
  • 4 medium eggs
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1235kj
    294kcal
    15%
  • Fat

    11g 15%
  • Saturates

    2g 12%
  • Sugars

    10g 11%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 23.8g Protein 21.5g Fibre 8.3g

Method

  1. Heat the oil in a lidded saucepan over a medium-high heat. Fry the onion, potato and leeks for 5 mins, stirring continually, until softened.

  2. Add the chopped parsley, season and cook for 1 min. Add the peas, ham and stock and bring to the boil, then cover and simmer for 20 mins.

  3. Remove from the heat and blitz with a stick blender until almost smooth. Cover and set aside.

  4. Bring a saucepan half-filled with water to a rolling boil. Break the eggs into the water, giving each plenty of space to spread. Poach for 2 mins.

  5. Ladle the soup into 4 bowls, then use a slotted spoon to top each with a poached egg. Scatter with parsley leaves, if you like, and serve with a grinding of black pepper.

Freezing and defrosting guidelines

These soups can be made ahead: store in the fridge (without toppings) for up to 3 days. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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