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There are a lot of Pea and Ham Soup recipes out there but we like this one because it’s simple and doesn’t require hours of boiling (and we reckon it yields just as delicious results!). Our recipe uses frozen green peas, which are less starchy than split-peas and have been snap-frozen at peak freshness. They have a delightful sweetness to counter that smokey saltiness of the Ham Hock. We’ve got carrot and celery in this one but you can experiment with all kinds of vegetables.

Serves: 4
Cooking time: 45mins

INGREDIENTS:

1 Free Range Ham Hock
1 small brown onion, chopped
1 clove of garlic, chopped
1 tbsp of butter
450gm frozen green peas
2 stalks of celery (or half a bulb of fennel) chopped
1 large carrot, chopped
2 bay leaves
1.5 litres of water (for making ham stock)
Flat-leaf parsley

METHOD

Firstly, place your Hock in a deep saucepan and submerge with water. Bring it to the boil then reduce it to simmer for 20mins .
Meanwhile, chop your veggies (doesn’t need to be perfect because they’ll be blended later). Put another saucepan over medium heat and melt the butter (you can add a dash of olive oil to stop it burning). Add the onion, garlic and bay leaves and stir constantly until semi-transparent. Mix in the carrot and celery and saute.
Separate the Hock from your ham stock and allow to cool for a minute or two. Pull or cut away the skin and shred the meat off the bone.
Remove the bay leaves from your sauted vegetables and add the shredded ham and frozen peas. Turn up the heat and stir for 3 minutes. Now you can pour in the ham stock. If the stock needs more flavour mix in a teaspoon of vegetable stock. Add liquid until it reaches the desired thickness. Bring to the boil.
Remove from heat and allow to cool for 5-10 minutes. Transfer to a food processor/blender or use a bar mix to puree to the consistency of your choosing.
Return to a simmer one last time and serve.

Garnish with chopped parsley and Greek yoghurt. Serve with crusty bread. YUM!