Pea and Ham Soup

Pea and Ham soup

This was child approved. When I weighed my ham hock it was double the recipe requirement, so I doubled all ingredients except the frozen peas (didn’t have any more). I added an extra cup of dried split yellow peas at the same time as the stock to compensate. Stock powder was the Lee brand mushroom vegie broth powder, used in the quantity indicated.
Delicious. Double batch made 9.5 x 750mL takeaway style containers.

INGREDIENTS

• 1 tablespoon olive oil
• 1 brown onion, chopped (2)

  1 garlic clove, crushed     (3)

• 2 carrots, chopped           (4)
• 2 celery sticks, chopped   (1/2 head)
• 1 (about 500g) ham hock  (1.2kg)
• Add 1 cup dried yellow peas for double batch
• 3 teaspoons Massel chicken style stock powder (6 Lee vegie powder)
• 8 cups water (4L)
• 1kg frozen peas

METHOD

• Step 1
  Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, uncovered, for 5 to 6 minutes or until soft.
• Step 2
  Add carrots, celery, ham hock, yellow dried peas & stock powder and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 1 hour 45 minutes or until meat starts to come away from the bone. Remove ham hock from saucepan and set aside to cool.
• Step 3
  Add three-quarters of the peas to soup. Bring to the boil. Simmer for 10 minutes. Remove from heat. Cool.
• Step 4
  Shred ham from bone. Blend soup in batches until smooth. Return to saucepan. Add ham, remaining peas, and salt and pepper. Stir over low heat until hot. Serve.