Green Pea & Ham Soup
A unique and tasty modern twist to an old classic favourite!
Ingredients for the Broth :
Ingredients to finish the Soup :
- 2 Pounds of Meaty Smoked Ham Hocks (plus the bone)
- 1/2 Medium Spanish Onion, halved
- 3 Small Celery Stalks, very roughly chopped
- 1/2 Medium Carrot, peeled, very roughly chopped
- 1 Head Garlic, halved horizontally, not peeled
- 1 Fresh Bay Leaf, or 1/2 Dried
- 6 Black Peppercorns
Instructions for the Broth:
- 4 tbsp Unsalted Butter
- 1/2 Small Spanish Onion, finely chopped
- 1 Small Carrot, peeled and cut into 1/2 inch pieces
- 2 tsp flaky sea salt
- 1/2 Cup Dry White Wine (eg Sauvignon Blanc)
- Half a Handful of Mint Leaves, plus some torn leaves for garnish
- 600g Frozen Baby Peas
- Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- 3-4 tbsp Creme Fraiche
Instructions to finish the Soup :
- Note : This recipe requires only 4 cups of stock—you may freeze the leftover stock for up to a month for your next batch of soup.
- Combine the ham hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat.
- Turn the heat to low, put the lid on, and continue to heat under a nice steady simmer until the meat on the hocks is so
tender it's almost falling off the bone, 4 to 5 hours.
- Carefully remove all the ham and put them in a big bowl.
- Strain the cooking liquid through a sieve into the same bowl.
- Discard the vegetables and aromatics.
- Let the ham hocks cool in the liquid.
- When the ham is cool enough to handle, separate the ham and bones from the broth, adding a splash of stock to the ham to
just keep it moistened. Discard the bones but don't throw away the skin—I add the skin to the soup in thin slices.
- Separate the ham into small pieces until resembling pulled pork strands. Keep the meat and broth separated until used for the soup.
- Put the butter in a large pot that has a lid and set it over medium heat.
- Once the butter starts to froth, add the onion, carrot, and salt and stir.
- Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the
carrots are tender but firm, about 15 minutes.
- Add the wine and bring it to a boil. Let the wine boil until it's all but gone, about 5 minutes.
- Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas.
- (The carrots will have bobbed to the top. If you want to, you can pick out the carrot chunks before pureeing the soup, then add them back after so you can get that extra bit of texture.)
- Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
- Blend the pot's contents, in batches, until smooth.
- Return the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for
about 5 minutes, just to let the flavors mingle and heat the ham.
- Season with salt and pepper as needed.
- Add a generous drizzle of olive oil, several twists of black pepper, mint leaves and dolops of crème fraîche.