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A sustaining soup with lots of flavor; ideal as a light luncheon dish.

Ingredients

• 1 oz butter

• 1 medium onion, peeled and diced

• 8 oz potatoes, peeled and diced

• 12 oz peas, podded (or use tinned garden peas)

• 1 1/2 pints chicken stock

• 8 oz gammon, grilled and cut into small pieces

• Pepper

• Pinch each dried sage and thyme

Method

1. Melt the butter in a large saucepan, add the onions and potatoes, cover and cook gently for 10 minutes, stirring occasionally.

2. Add the peas and stock and simmer for 25 minutes or until all the vegetables are tender.

3. Remove from the heat and allow to cool.

4. Sieve or liquidize the vegetables and return to the pan.

5. Add the grilled gammon pieces, season with pepper and herbs.

6. Return to the stove, heat thoroughly and serve hot with crusty bread.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.