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Pea and celeriac soup shots with shredded jamón
Makes 16-18 | prep 10 mins | total time
Pea and celeriac soup shots with shredded jamón
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Makes 16-18 | prep 10 mins | total time
Rate
Nutritional information (per serving)
Calories
50Kcal
Fat
2gr
Saturates
1gr
Carbs
3gr
Sugars
1.3gr
Fibre
3gr
Protein
3gr
Salt
0.3gr
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.
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Tip If you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.