Name: Ham hock and fresh pea soup
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 1 ham hock (about 1.3kg); 3 brown onions, 1 quartered, 2 thinly sliced; 1 each carrot and celery stalk, coarsely chopped; 1 fresh bay leaf; 50 gm butter, coarsely chopped; 280 gm podded peas (650gm unpodded)

Ham hock and fresh pea soup

Australian Gourmet Traveller recipe for ham hock and fresh pea soup.

Serves 6

Prep

15M

Cook

1H 30M

Total

1H 45M

Here’s a fresh take on traditional pea and ham soup, usually made with split peas. The vibrant green colour from the fresh peas adds visual appeal. If really fresh peas aren’t available, use frozen baby peas.

Ingredients

1 ham hock (about 1.3kg)

3 brown onions, 1 quartered, 2 thinly sliced

1 each carrot and celery stalk, coarsely chopped

1 fresh bay leaf

50 gm butter, coarsely chopped

280 gm podded peas (650gm unpodded)

Method

Main

1.Place ham hock, quartered onion, carrot, celery and bay leaf in a large saucepan, cover with cold water, bring to a simmer and cook until the meat is falling from the bone (1-1¼ hours). Remove ham hock and shred meat (discard skin, bone and sinew). Strain and reserve cooking liquid.

2.Heat butter in a large saucepan and sauté sliced onions over low heat until very soft and beginning to caramelise (10-12 minutes). Add peas and 2 litres reserved ham stock (top up with water if you don’t have enough stock), simmer until peas are tender (1-2 minutes), then purée in a blender or with a hand-held blender until smooth, adding more stock as necessary for desired consistency. Season to taste, divide among serving bowls, top with shredded ham hock and serve hot.