This syn free pea and ham thick soup - there's no way of making it sound attractive - comes straight from Jamie Oliver himself. I know he's divisive but I have a lot of time for him - anyone who can make decent food through such a heavy mist of spittle is a winner in my books. This soup is so easy to make - chuck it in a blender, throw it in a pan, spin it out the window, dance like no-one's watching. Keeps well in the fridge.
1 bunch of spring onions
350g frozen peas
300g frozen chopped spinach
big handful of fresh mint
300g dried pasta, any old shite will do
50g feta cheese (use your HEA)
1600ml of chicken stock
chop the spring onions
throw the peas, mint, spring onion, ham, frozen spinach and 400ml of chicken stock in a blender and blend the buggery out of it - add a pinch of salt and pepper
pour into a pan and add 1200ml of chicken stock
smash up your pasta - hit it with a rolling pin - and tip it in - let everything bubble for about twenty minutes until the pasta is cooked
serve with the feta crumbled in
lots of black pepper and salt, natch
this recipe came from Jamie's book all about his family and their expensive house and wholewheat pasta and Cath Kidson tableware. If you fancy replicating the experience with your B&M saucepans and Charles and Diana pinny, you can order his book from here
actually fair play to him, it's a great book - tonnes of recipes easily adapted for SW
it won't surprise you but we have a fancy blender that could blend anything, you can get one, or just use a stick blender - you don't need to spend lots of money to do our recipe!
we let ours bubble away for a good two hours (accidentally, I fell asleep watching Murder She Wrote) and it was lovely and thick - don't be frightened to cook it for longer!
Recipe by twochubbycubs at http://twochubbycubs.com/2018/08/20/pea-and-ham-thick-soup/