1 tbsp oil
1 medium onion, peeled and finely diced
2 cloves garlic, peeled and crushed
10 g rosemary, leaves removed and finely chopped
3 carrots, peeled and cut into 1 cm dice
3 turnips, peeled and cut into 1 cm dice
160 g cider ham or cumberland ham, cut into 1 cm dice
1 vegetable stock cube made up with 900 ml boiling water
410 g tin pease pudding
1 medium onion, peeled and finely diced
2 cloves garlic, peeled and crushed
10 g rosemary, leaves removed and finely chopped
3 carrots, peeled and cut into 1 cm dice
3 turnips, peeled and cut into 1 cm dice
160 g cider ham or cumberland ham, cut into 1 cm dice
1 vegetable stock cube made up with 900 ml boiling water
410 g tin pease pudding
method
1. Heat the oil in a large saucepan and sweat the onion, garlic and rosemary for 3 - 4 minutes.
2. Add the carrot, turnip and ham, and cook for a further 2 - 3 minutes.
3. Pour in the stock and simmer the soup over a moderate heat for 10 minutes.
4. Finally stir in the pease pudding and heat through.
5. Serve immediately with chunks of warm bread.
2. Add the carrot, turnip and ham, and cook for a further 2 - 3 minutes.
3. Pour in the stock and simmer the soup over a moderate heat for 10 minutes.
4. Finally stir in the pease pudding and heat through.
5. Serve immediately with chunks of warm bread.
serving amount
serves: 6
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