Categories: Soups- Stews- Chowders- Chili
Ingredients
- 4 Tbsp. butter
- 1/2 small onion, finely chopped
- 1 small carrot, peeled and cut into 1/2-inch pieces
- 2 tsp. coarse salt
- 1/2 cup dry white wine, such as sauvignon blanc
- 1 Tbsp. finely chopped fresh mint, plus several leaves for garnish
- 4 cups ham stock
- 2 (10 oz.) pkg. frozen baby peas
- 1 cup finely chopped leftover ham (can use bits from making the stock)
- Salt and ground black pepper
- Extra virgin olive oil
- 3 or 4 Tbsp. crème fraiche OR sour cream OR Greek yogurt
Directions
- Heat butter in a large pot over medium-low heat. When butter is foamy, add the onion, carrot, and salt and stir. Cover and cook, stirring every now and again, until the onions are soft and creamy, about 15 minutes.
- Add the wine and increase heat and bring to a boil. Boil until wine is significantly reduced, about 5 minutes. Add the mint and ham stock and bring the liquid to a boil, then add the peas. Reduce heat and simmer until the peas are heated through, about 5 minutes.
- Remove from heat and , using an immersion blender or working an immersion blender or working in batches in a traditional blender, puree soup until smooth. Return to heat and add the ham pieces and gently simmer for about 5 minutes. Season to taste with salt and pepper. Serve drizzled with olive oil, reserved mint leaves and a dollop of crème fraiche.