This version of the classic Pea & Ham soup is relatively quick and somewhat lighter due to the fresh peas as opposed to the traditionally used dried split peas. If you prefer dried peas or both, ensure you soak your dried peas ahead of time and lengthen the overall cooking time dramatically. We recommend you still remove the ham hock around the 1.5 hour mark so that the ham retains its texture and flavour. Both styles are hearty, warming and the perfect partner to a cool Queensland Winter evening.
Recipe & images courtesy of Alana Lowes.
Ham Hock & Fresh Pea Soup
with crusty bread
Serves: 6-8 people | Prep Time: 15-20 mins | Cook Time: 1-1.5 hours
2 tbsp olive oil
3 golden shallot onions (or 1 large brown onion), finely chopped
2 garlic cloves, finely chopped
1 celery stalk, finely chopped
3 bay leaves
5 thyme sprigs
2 large potatoes, roughly chopped
1 Billy’s Ham Hock (approx 1kg)
2 litres of chicken or vegetable stock
1kg fresh or frozen peas
½ cup mint leaves
To serve, crusty bread
Heat oil in a large saucepan. Add the onion, garlic and celery, cook until softened, approx 2-3 mins. Add the bay leaves, thyme sprigs, potatoes, ham hock and the stock and simmer for approx 1 hr or until the ham hock meat is very tender and falling from the bone. Remove the pan from the heat and remove the ham hock, set aside to cool slightly before cutting and shredding the meat from the bone.
Meanwhile, add the peas and mint to the soup and cook over a low heat until the peas are cooked through, approx 3-4 mins. Blend the soup until smooth with a hand blender.
Return to a gentle heat if needed.
Serve with the soup topped with shredded ham and crusty bread.