An easy to make warm and comforting soup, simply made with potatoes, ham, peas and wild garlic leaves.
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Prep Time 5mins
Cook Time 20mins
Total Time 25mins
750 gramsbaby new potatoes
125 gramsthickly cut cooked ham
1 1/2litresham stock
salt and freshly ground pepper to taste
35gramswild garlic leaves
Heat the oil and butter in a large pan
Chop the onion and add to the pan, cook gently until it starts to become transparent.
Quarter the new potatoes and add them to the pan.
Add the hot stock, finely dice the sliced ham and slice the wild garlic into fine ribbons, then add both to the stock.
Cook for 15-20 minutes until the potatoes are tender.
Mix the cornflour and turmeric with a little of the cold milk and add to the stock, stirring. Add the rest of the milk and the frozen peas and simmer for a further 3-4 minutes.
Season to taste.
If you can't find wild garlic, substitute 1 large crushed clove of garlic, added with the chopped onion and 35 grams of finely sliced spinach when you would have added the wild garlic leaves. Turmeric is used to add a golden colour to the soup, there is no discernable taste. It is not essential to the recipe,For special occasions add some cream to the soup. You can make this soup vegetarian, simply leave out the ham and use vegetable stock.