Ham Hock and Pea Soup

A luxurious pea soup made with home-poached ham hock, fresh herbs, double cream, and charred baguette.

Soup Dinner High Protein Peas Ham

Estimated Nutrition

Calories

534.1

kcal / serving

4272.8 kcal total

Carbs

22.8g

per serving

182.4 g total

Fat

35.6g

per serving

284.4 g total

Protein

30.7g

per serving

245.6 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

150

Double Cream

plus extra to serve

GrainsCereals

piece

Baguette

long, cut lengthways then widthways

Liquids

750

Ham Stock

reserved from poaching

Meat

Ham Hock

small

NutsSeeds

head

Garlic

cut in half horizontally

sprig

Parsley

sprig

Thyme

piece

Peppercorn

whole

piece

Bay Leaf

bunch

Flat leaf Parsley

roughly chopped

pinch

Salt

to taste

pinch

Black Pepper

to taste

piece

Garlic

cloves, cut in half

OilsFats

tbsp

Rapeseed Oil

divided use

Vegetables

piece

Onion

large, thickly sliced

piece

Shallot

thickly sliced

piece

Carrot

cut into chunks

stick

Celery

cut into chunks

400

Peas

frozen

Method

Place ham, onion, shallot, garlic, carrots, celery, herbs, and peppercorns in a pot and cover with water.

Boil slowly and simmer for 1.5 to 2 hours until tender.

Remove the ham, shred the meat from the bone, and reserve the cooking stock.

Heat a large pan, add butter, peas, parsley, and 750ml of the reserved ham stock.

Stir in 150ml of cream and bring the mixture to a simmer.

Transfer the mixture to a blender and pulse until a smooth purée forms.

Return the soup to the pan to heat through and season with salt and pepper.

Drizzle half the oil on the bread and toast on a hot griddle pan until charred.

Serve the soup topped with shredded ham, a drizzle of cream, and the remaining oil.