Fresh Pea And Ham Soup
Ingredients
Stock
2 litres water2 ham hocks
1 onion, washed, unpeeled and halved
2 stalks celery, trimmed
1 carrot, peeled
1 bouquet garni (see Cook\'s Tip)
Soup
50 grams butter1 onion, peeled and roughly chopped
3 cloves garlic, crushed, peeled and roughly chopped
500 grams (about 3 medium sized) potatoes, peeled and chopped
2 celery stalks, trimmed and roughly chopped
750 gram packet frozen minted peas
1/2 finely chopped celery leaves
To garnish
sour cream, celery leavessThis is a variation on split pea and ham soup. Minted peas make such a refreshing change and the soup is so quick to make. I love the colour too!
Method
Stock
1. In a large saucepan put the water, ham hock, onion, roughly chopped celery and carrot and the bouquet garni. Simmer gently for 1 1/2 hours.
2. Strain reserving both the stock and the ham hocks. Discard the vegetables.
Soup
1. Heat the butter in the clean stockpot and cook the onion and garlic over a moderate heat for about 5 minutes until the onion has softened.
2. Add the potatoes, celery and reserved stock and simmer gently for about 20 minutes until the potatoes are cooked.
3. Add the peas and simmer for a further 3-4 minutes.
4. Puree the soup in a food processor or blender. Do this in batches and make sure you know the maximum liquid level in your food processor so you do not have any accidents.
5. Return the soup to the saucepan. Remove the meat from the ham hocks, discarding the skin, any fat and bones. Chop the meat finely and add to the soup with the celery leaves. Season with salt and pepper to taste.
