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