Pea and Ham Soup

In a large saucepan, melt the butter over medium heat. Add the finely chopped onion and cook for 5–7 minutes until soft, without browning.

Add the peeled potatoes, cut into cubes, pour in the ham stock and bring to a boil. Cover and simmer for 10–12 minutes, until the potatoes are tender.

Add 450 g frozen green peas and chopped fresh mint. Simmer for 3–4 minutes after it returns to a boil, so the peas heat through but keep their bright color.

Remove the pan from the heat and carefully blend the soup with an immersion blender until smooth.

Return the soup to low heat, add the remaining 50 g of peas and warm through for 2 minutes.

Add the ham, cut into small cubes or shredded, and warm for another 2–3 minutes, without letting the soup come to a strong boil.

Season with salt and freshly ground black pepper to taste. Ladle the soup into bowls and serve hot with slices of bread.