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Pea and Ham Soup with Polenta Croutons
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The stock for this soup is made with a ham or pork bone. The inclusion of the bone gives the soup a flavour which cannot be matched by stock cubes or granules. The bones are available from our delicatessen counter and, subject to availability, you can choose from Leicester Ham, Oven Roast Pork or Oven Roast Ham. Each bone comes with sufficient residue of meat to cut off and use in the soup or in quiches, omelettes, risottos or stir fries.
Typical values per serving:
This recipe was first published in February 1998.