Pea and ham soup is a classic winter warmer. Here we've nabbed a little of the ham hock to use in the cheesy jaffles we've served on the side.
- 40 gm butter, coarsely chopped
- 2 onions, finely chopped
- 1 fennel bulb, finely chopped
- 4 garlic cloves, finely chopped
- 1 ham hock (about 1.2kg)
- 500 gm dried green split peas (2¼ cups)
- 360 gm frozen baby green peas (3 cups)
- 1 cup baby spinach (firmly packed)
- ½ cup mint, plus extra to serve (firmly packed)
- ½ cup flat-leaf parsley (firmly packed)
- Finely grated rind and juice of ½ lemon, or to taste
Ham and cheddar jaffles
- Softened butter, for spreading
- 8 slices soft white bread
- Dijon mustard, to taste
- 60 gm coarsely grated vintage Cheddar (½ cup)
- 1Heat butter in a large saucepan over low-medium heat. Add onion, fennel and garlic and sauté until tender (6-8 minutes). Add ham hock, cover with cold water (about 4 litres), bring to a simmer, then reduce heat to low, half-cover with a lid and cook until ham is falling from the bone (1-1½ hours). Remove hock, cool, then discard skin and bone. Shred meat and reserve.
- 2Meanwhile, add split peas to the stock and simmer until very tender (45 minutes to 1 hour). Add baby peas and simmer until bright green (1-2 minutes). Stir in spinach, parsley and mint to just wilt, then purée with a hand-held blender (or in batches in a blender) until smooth. Stir in lemon rind and juice, season to taste and keep warm.
- 3For the jaffles, heat a jaffle maker. Butter bread slices, then place half the slices butter-side down on a work surface. Spread with mustard to taste, top with ham hock (you won’t need all the meat; add remainder to soup), then cheese. Season to taste and sandwich with remaining bread butter-side up. Toast in jaffle maker until golden brown (3-4 minutes). Scatter soup with extra mint and serve hot with jaffles.
Drink Suggestion: Robust brown porter Drink suggestion by Max Allen