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    Hearty Ham And Broad Bean Soup

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    Hearty Ham And Broad Bean Soup

    This soup is warming and comforting enough for a chilly autumn day, but vibrant and zingy enough for the balmiest Indian summer.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    • 25g butter
    • 1 onion, diced
    • 1 sprig fresh lemon thyme, leaves only
    • 1 clove garlic, roughly sliced
    • 1 bay leaf, broken in two
    • 1 pack Waitrose Sweet Cure English Loin Joint, about 600g, from the bacon and gammon shelf
    • 1½ litres hot Waitrose Cooks’ Ingredients Vegetable Stock
    • 1kg pack frozen Waitrose Baby Broad Beans
    • Zest of 1 unwaxed lemon

    Method

    1. Melt the butter in a large pan over a medium heat. Add the onion, thyme, garlic and bay leaf. Cook for 5 minutes, stirring occasionally, until soft but not coloured.
    2. Cut the ham into 4 even-sized pieces. Pour the hot stock into the pan and add the meat. Bring to the boil and simmer for 20 minutes
    3. Add the frozen beans to the pan and return to the boil. Once boiling, cook for a further 2 minutes. Using a slotted spoon, remove the ham plus about 8 tablespoons of the bean mixture, and set aside. Blitz the contents of the pan with a hand-held blender, or in a food processor, until smooth. The soup shouldn’t need salt, but season with freshly ground black pepper to taste.
    4. Cut the ham into strips and discard any fat. Remove the outer skins of the reserved broad beans, then mix the ham with the reserved bean mixture and add the lemon zest.
    5. Ladle the hot soup into large bowls and pile some of the ham and bean mixture into the centre of each bowl. Serve with crusty bread.

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    Cook's tips

    For an even speedier option, buy cooked Waitrose Honey Roast Ham from the deli service counter, omit the cooking at step 2, and use the ready-cooked ham at step 4.

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