This soup is traditionally made with stock from a ham bone but this version uses a small gammon joint which is far easier to get hold of these days. As modern gammons vary so much in flavour ...

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Make the stock for this soup from the ham hock to boost the flavour – you’ll also have plenty of ham left for making ...

Cook the leek in the oil until soft. Add the ham stock and peas. Simmer for 10 minutes then add the potatoes and soup celery. Simmer until peas and potatoes are cooked. Shred the meat from the ham ...

Add your lentils, leek, carrots, neep and pepper to 1.2 litres of ham stock (if you’ve not used the method above, use ham or ...

This soup combines white beans, tender ham, and a ham bone for a deep smoky flavor that only gets better with hours of slow ...

Whizz the soup in a blender and return to the pan. If it's too thick, add a little more stock or water. Shred the ham, discarding any fat and sinew. Stir through the soup, garnish with chopped parsley ...

A homemade ham broth, white beans, Pecorino cheese, and black pepper simmer together to make this creamy cacio e pepe ham and white bean soup.

Drain the sunchokes and add to the pan, cover with stock, and simmer until the ... Put 8 Virginia-Ham Croquettes in each soup bowl and add soup. Garnish with chervil. Suggested Menu: sunchoke ...

You could put the soup through a blender before you put the ham back in, but personally I don't think it's necessary. If it's a little thick for your liking, add a bit of extra stock or water.

Add in the passata, veg stock and a pinch of salt. Cook at a simmer until the soup thickens and the tomato cooks out ... side of the bread slices with the mayo then add the cheese and ham to the side ...