Pea and Ham Soup

By vegar

Justine Schofield

Ingredients

• 1 large smoked ham hock
• 250 g split peas, soaked over night in water
• 1 whole onion, peeled and studded with 2 cloves
• 2 celery sticks, roughly chopped
• 1.5 litres (6 cups) vegetable stock or water
• 1 bouquet garni (1 bay leaf, 4 sprigs thyme, 3 sprigs parsley)
• 120 ml cream
• 1 cup frozen peas + extra for garnish (defrosted)
• Mint leaves to garnish

Preparation

Step 1

In a large pot add the drained split peas, onion, celery, stock/water, ham hock and bouquet garni. Bring to the boil and skim off any scum that rises to the surface. Turn down to a gentle simmer for 1½ hours. Once thick and soupy remove the bacon bone, add the cup of peas and cook for a further 10 minutes.

Discard cloves from the cooked onion and place back in the pot with the cream. Puree the soup with a stick blender.

Remove the meat off the bone and shred. Place back into the soup.

Ladle into bowls and finally garnish with the extra peas and fresh mint leaves.