1 litre well-flavoured ham stock
100–150g leftover tender ham, roughly shredded
75–100g peas (fresh or frozen)
4–5 lovage leaves
Sea salt and freshly ground black pepper
If the stock is cold, remove any fat that may have set on top of the stock, then pass the stock through a muslin-lined sieve into a clean pan. Bring the stock to a gentle simmer. Add the shredded ham and peas and cook for 2–3 minutes.
Finely chop the lovage and add to the soup. Taste and adjust the seasoning, adding pepper, and a little salt if needed. Serve with good, fresh bread and butter.