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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat olive oil in a large saucepan over medium heat. Sauté onion and garlic for 3-4 minutes until softened. Add celery and potatoes; cook, stirring, for 5 minutes.
2 Add stock, water and ham to pan; cover and bring to the boil. Reduce heat to low and simmer, covered, for 20-25 minutes, or until potatoes are tender. Bring to the boil. Stir in frozen peas; cook for 3 minutes, or until peas are hot. Set aside to cool slightly.
3 Remove piece of ham from soup and shred roughly; set aside. Blend soup with a stick blender until almost smooth. Stir in shredded ham, chopped chives, mint and 1 tablespoon of sour cream. Season with pepper. Simmer over medium-low heat until hot.
4 Divide soup among 4 bowls. Top each with 1 tablespoon of sour cream and the extra mint leaves, and serve with bread.
Make it gluten free: Use gluten-free bread and check stock and sour cream are gluten free.
Calories 325 cal
Kilojoules 1360 kJ
Total fat 8 g
Saturated fat 3 g
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