Page 85 - NACC – 2018 Yearbook

85
INGREDIENTS
50g butter
100g onion, sliced
2 cloves garlic, crushed
200g smoked gammon, diced 750ml ham or chicken stock
METHOD
100g crème fraîche 50ml whole milk 450g frozen peas seasoning to taste
Heat the butter in a pan on the stove.
Add the onion, garlic and gammon and cook over a medium heat for 5 minutes, until lightly browned.
Add ham stock to the pan and bring to the simmer. Cook gently for 10 minutes until the gammon is tender.
Strain 100g of gammon from the ham stock and transfer to a blender.
Blend together with 200ml ham stock to a smooth purée. Strain the ham purée through
a ne sieve to remove any particles. Set aside for serving.
Combine the crème fraîche and milk and set aside for serving.
Add the frozen peas to the pan with the remaining ham stock and bring to the boil. Cook for 2 minutes until peas are tender then remove from heat.
Cool slightly then blend to a smooth purée in a liquidiser.
Pass the soup through a ne sieve to remove any bits. Season to taste.
Serve with crème fraîche and ham purées drizzled on the top.
RECIPE HACK
Don’t add salt to the recipe until after cooking. Some ham stock can be quite salty but will season this dish perfectly. After blending, taste the soup and see if it needs it. Personally, we prefer this one slightly peppery!
Allergens – milk
Preston Walker’s
Dysphagia Recipes
PEA AND HAM SOUP
Serves 4
Prep time – 20 minutes Cook time – 10 minutes
RECIPES