Pea and Ham Soup

Method

1. Heat a tbsp. olive oil in a large pan, add a finely chopped onion and cook for 5 minutes. 
2. Stir in a medium peeled and diced potato with 1l ham or vegetable stock. 
3. Simmer gently for 10 minutes until the potato is soft. 
4. Stir in 400g frozen peas, bring to the boil and cook for 3 minutes. 
5. Remove from the heat and blend, return to the pan, stir in 150g torn, cooked ham to warm through. 
6. Season. 
7. Serve garnished with a sliced spring onion, another 50g torn, cooked ham and a drizzle of olive oil and garlic and herb baguette alongside.