Place 25g butter, 1 medium chopped onion, 450g frozen peas, 1 stick fine diced celery and medium potato in a large bowl and microwave covered for 8 minutes stirring halfway through.
Sprinkle 2 level tbsp plain flour over the veg and mix to coat.
Add 1050ml chicken stock fresh ground black pepper and salt, cover and cook 14 minutes, stirring halway through.
Allow to cool for 10 minutes then place in a blender for 1 minute.
When ready to serve, dice thick sliced cooked ham into the soup stirring well then microwave for 6 minutes, Serve 6 as is or with sprigs of fresh mint on top.
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