To make our protein packed Pea & Ham soup.
In a heavy bottom pot gently fry the lardons until they release their fats, then add the onion and celery and cook for about 5 mins until the veggies are soft. Then add the peas and stock and cook for 10 – 15 mins. Add half the mint and transfer the soup to a blender and blend to a smooth consistency. Check for seasoning and add salt & pepper to taste. Serve topped with the reaming mint leaves chopped.
In a heavy bottom pot gently fry the lardons until they release their fats, then add the onion and celery and cook for about 5 mins until the veggies are soft. Then add the peas, beans and chick peas and stock and cook for 10 – 15 mins. Add half the mint and transfer the soup to a blender and blend to a smooth consistency. Check for seasoning and add salt & pepper to taste. Serve topped with the reaming mint leaves chopped.
Conscious Cooking
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I didn’t think that the chickpeas would cook that quickly so I used a tin but still tasted good.
Glad to hear that it was tasty.