How to make a Ham Hock and Pea Soup.
INGREDIENTS: Serves 8
- 1-1.5kg Bacon Gammon Hock
- 1 kg Bag of frozen peas
- 50g Butter
- 1 large onion, diced
- 1 finely chopped garlic clove
- Handful of Fresh Mint leaves, finely chopped
- 500ml Vegetable stock
- Black Peppercorns
- Salt
METHOD:
- Place your Bacon Gammon Hock in a large deep saucepan.
- Cover with enough cold water and bring to the boil.
- If you prefer you can skim any residue that appears on the surface of the liquid.
- Reduce the heat and simmer for approx. 2 hours until the meat pulls away from the bone.
- Top up the water if needed during the process.
- Once cooled down remove the hock from the pan and take the meat off the bone.
- Reserve 800ml of the liquid from the pan to form part of your stock.
- In a clean large pan melt the butter.
- Add the diced onion and sauté until softened.
- Do not allow the onions to colour.
- Add in the peas, vegetable stock and the ham liquid and stir well.
- Bring to the boil and then reduce the heat to a simmer to allow the peas to cook for 5-10 minutes until soft.
- Remove a couple of tablespoon of the peas and put into a bowl.
- Add the mint to the pan and using a stick blender blitz the mixture until smooth.
- If you prefer your soup thinner, then add more stock to suit.
- Removing the skin from the ham hock, cut up the meat.
- Add this to the soup along with the whole peas that are sat in a bowl.
- Warm through gently.
- Using ground peppercorns and rock salt season to taste.
- Your soup is now ready to serve so ladle into bowls and serve with fresh crusty bread.
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