Free EE, 5 on red, 3.5 on green
1 onion, peeled and finely chopped
1 medium potato, peeled and finely chopped
800ml vegetable stock
400g frozen peas
2 tbsp finely chopped fresh tarragon
200g premium lean ham, cut into small dice
Salt and freshly ground black pepper
1. Place the onion, potato, stock and peas in a large saucepan. Bring to the boil then reduce the heat and simmer gently for 20 minutes or until the potatoes are tender.
2. Stir in the tarragon and using a hand held blender, process the soup until smooth.
3. Stir in the ham, reserving some for garnish, and bring back to the boil.
4. Season to taste and sprinkle with the remaining ham and tarragon sprigs before serving