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Pea and celeriac soup shots with shredded jamón
Makes: 16-18
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Pea and celeriac soup shots with shredded jamón
Makes: 16-18
Prep time: 10 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
50Kcal
Fat
2gr
Saturates
1gr
Carbs
3gr
Sugars
1.3gr
Fibre
3gr
Protein
3gr
Salt
0.3gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- a knob of butter
- 1 onion, chopped
- 400g peeled celeriac, in small chunks
- 800ml hot chicken or vegetable stock
- 400g frozen peas
- a few slices Jamón Ibérico or other cured ham, shredded
- extra-virgin olive oil, to drizzle
Step by step
Get ahead
Make the soup a day ahead; reheat to serve
-
Heat the butter in a medium pan; cook the onion until soft. Add the celeriac chunks and stock. Bring to the boil and simmer, partly covered, for 15 minutes. Add the peas and simmer for 5 minutes.
-
Liquidise the soup, return to the pan, reheat and season – add a little water if it’s too thick. Serve in small cups, topped with ham, a drizzle of oil and some freshly ground black pepper.