1 onion, finely chopped
3 large cloves garlic, finely chopped
50 g butter
900 g frozen peas
2 tbsp flour
500 g cooked ham, diced into 1-2 cm cubes
1500 ml ham stock
500 ml milk
Heat the butter in a heavy based pan and sauté the onion and garlic for 5 minutes. Add the flour and cook for about 3 minutes.
Next add the stock, stirring continuously, then the milk. Bring to the boil, add the peas and cook for about 5 minutes. Purée in a blender in batches so as not to over fill and have it explode all over the kitchen.
Return the soup to a clean pan. Season, add the ham and simmer gently for another 10 mins. Purée again and serve with a dollop of crème fraiché and a sprinkling of chopped parsley. You can skip the second purée stage if you want a chunky texture.