Pea and ham hock soup
Try this delicious recipe idea from Luke Mangan drawing on fresh seasonal produce.
Ingredients
1 tbsp butter.
1 tbsp olive oil.
1 onion, finely chopped.
2 large potatoes, peeled and diced.
2 double smoked ham hocks, chopped into large pieces.
400g frozen peas.
Chicken stock to cover (about 6 cups).
Method
In a large pot, heat the butter and olive oil over medium heat. Add the onion and potatoes and saute until the onion is soft. Add the ham hocks, peas and stock to cover. Bring to the boil then turn the heat down and simmer for about 1 1/2 hours, partially covered.
Remove the ham hocks, discard the bone and skin, shred or dice the meat and return to the pot. (Option: Before returning the meat to the pot, puree about 1/4 of the soup with a few spinach leaves to give it a vibrant green colour.) Heat through.
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