Finely-chopped onion, fried in butter with a few bits of ham fat, chopped marjoram and ground black pepper. Added Bird’s Eye’s finest – look we are not doing seasonal OK….. Topped up with a light meat stock and simmered. Blended thoroughly, added diced ham offcuts, simmered for a few minutes, then finished with a slosh of cream and a small knob of butter. Served with finely-shredded garden mint.