Pea and ham soup

I had some ham hock which had to be used up and I wasn’t really sure what to do with it other than turn it into a pasta dish.  Then I had an idea – why not make a pea and ham soup which would be different from the traditional pea and ham soup?

The traditional pea and ham soup that most of us will remember is made using split peas, a ham hock bone and long, long cooking.  This one is simplicity itself AND it can be adapted for those who prefer a vegetarian version by using vegetable stock and omitting the ham hock.  And it is quick!  Well quicker than the two hours it takes to make the traditional version!

I had mentioned this recipe to my sister Maria and niece, Natalie, some time ago and they both have been pressing me to post it ever since.   So here it is, at last!

What you’ll need for two people is:

  • A knob of butter
  • 1 small onion peeled and chopped
  • 1 medium potato peeled and cubed
  • 500ml chicken or vegetable stock
  • 250gr frozen garden peas or petits pois
  • Salt and pepper (if required)
  • 100/150gr shredded ham hock (I used Waitrose shredded ham hock)
  • Double or single cream

What you’ll need to do:

  • Heat the butter in a saucepan then add the chopped onion and gently fry until opaque.
  • Add the stock and the potato cubes and bring to the boil, then reduce the heat to a simmer. Let the broth simmer until the potato cubes are cooked.
  • Check to see if seasoning is required and adjust to taste if necessary. (Remember there may already be salt in the stock)
  • Add the peas and bring the broth back to the boil and cook the peas for a few minutes.
  • Turn off the heat and allow the soup to cool sufficiently then either transfer to a liquidiser to blend or if you prefer, use a hand-held blender directly into the soup.*
  • Pour the soup into a clean saucepan, return to the stove and warm through prior to serving.
  • To serve pour an equal amount of soup into two soup plates or bowls then pour a little cream in the middle of the soup.  Place a portion of the ham hock onto the cream and serve.

*If you are in a bit of a hurry you can liquidise the soup whilst hot but please be careful when transferring to your liquidiser and especially careful  if you use a hand-held blender in case some of the soup splurges upward and flies out of the pan!

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A delicious emerald-green pea soup
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