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Ingredients
- 600ml ham stock (either water leftover from boiling the ham, or made by simmering the ham bone and some veg)
- ½ a chicken stock cube
- 250g frozen peas
- 1tbs crème fraîche
- Handful mint, chopped (plus some picked leaves for garnish)
- Sea salt and black pepper
- ½ a sourdough baguette (or similar bread)
- 2tbs olive oil
- 30g butter
- 80g leftover stuffing
- Handful of leftover ham, torn into chunks
- 2tbs chilli oil
- Heat the ham stock in a pot (leftover gelatin and fat from the ham are good to add if you have it). Stir in the stock cube and bring to the boil. Add the peas and boil for one minute before removing from heat. Add the mint, parsley and crème fraîche and blend until smooth with a stick blender or counter top blender. Adjust seasoning with salt and pepper.
- Thinly slice some good leftover bread, such as a sourdough baguette, into slices and place on a baking tray. Drizzle with some olive oil and cook in the oven at 180 degrees for eight to 10 minutes until golden brown.
- Melt the butter in a frying pan and add the stuffing. Cook on a low heat for three to four minutes until golden. Spoon the stuffing on to the crostini and serve alongside the soup, almost like an open sandwich.
- Pour the soup into bowls and garnish with some picked leftover ham, mint leaves and chilli oil.
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