Ham Hock and Pea Soup

 Using split peas and garden peas or petit pois in this hearty soup is delicious and nutritious! 

This soup can either be made using a homemade chicken stock or by starting from scratch in one big pan....

Serves 8-10

Ingredients

1kg ham hock joint on the bone

300g split peas, soaked over night in a bowl of water (I only had yellow but green preferable)

2 onions roughly chopped

2 carrots roughly chopped

1 stick celery roughly chopped

2 bay leaves

300g frozen peas

Method

Put the ham hock into a large pan skin side to the bottom of the pan, add cold water until almost covering. Bring  the ham to the boil in water and discard the water. (This just gets rid of any additional saltiness although the butcher says it isn't as salty these days because of different methods)

If you are using home made chicken stock add it to the pan so almost covering the hock joint (top up with water if needed) . 

If starting from scratch add the carrot, onion, celery and bay leaves and enough water to nearly cover the joint.

Simmer with the lid on for 1 1/2 hours. 

Add the soaked and drained split peas for 1/2 hour to 30 mins with the lid on until they are soft and beginning to mush. 

Keep checking and top up with water if necessary

Check the ham now. If the meat is tender remove carefully to a plate to cool a little before before peeling off skin while still warm. If you leave it until cold it is more difficult to remove and too much fat remains on the meat.

Pull all the meat from the  bone - it should just come off and shred, leaving to one side. 

Add the frozen peas to the soup, wait a minute or so for them to defrost and blend well with a stick blender.

Once blended add the shredded ham to the soup leaving a little to place on top to serve. 

Add pepper if needed, shouldn't need salt as the hock is salty.

Enjoy!