Here's a fresh take on traditional pea and ham soup, usually made with split peas. The vibrant green colour from the fresh peas adds visual appeal. If really fresh peas aren't available, use frozen baby peas.
- 1 ham hock (about 1.3kg)
- 3 brown onions, 1 quartered, 2 thinly sliced
- 1 each carrot and celery stalk, coarsely chopped
- 1 fresh bay leaf
- 50 gm butter, coarsely chopped
- 280 gm podded peas (650gm unpodded)
- 1Place ham hock, quartered onion, carrot, celery and bay leaf in a large saucepan, cover with cold water, bring to a simmer and cook until the meat is falling from the bone (1-1¼ hours). Remove ham hock and shred meat (discard skin, bone and sinew). Strain and reserve cooking liquid.
- 2Heat butter in a large saucepan and sauté sliced onions over low heat until very soft and beginning to caramelise (10-12 minutes). Add peas and 2 litres reserved ham stock (top up with water if you don’t have enough stock), simmer until peas are tender (1-2 minutes), then purée in a blender or with a hand-held blender until smooth, adding more stock as necessary for desired consistency. Season to taste, divide among serving bowls, top with shredded ham hock and serve hot.
Drink Suggestion: Late-harvest golden pinot gris. Drink suggestion by Max Allen