The flavour of this soup is enhanced by using the ham hock cooking liquid. If you can't get a ham hock you could use vegetable stock and some shredded baked ham instead.
Serves: 6 people
peeled and diced
- Place the ham hock in a large pot, cover with cold water and bring to the boil. Reduce the heat and simmer for about 40 minutes, util the meat comes away from the bone. When cool enough to handle, remove the ham from the pot, peel away the skin and shred the meat. Reserve 1 litre of the cooking liquid.
- Melt the butter in a large saucepan. When it's foaming, add the onion and cook gently for a few minutes, then add the potato and stir to coat in the butter. Add the reserved cooking liquid and simmer until the potato is soft. Pour in the peas and bring back to the boil, then reduce the heat and simmer for 5 minutes.
- Remove from the heat and blend until smooth. Add in the meat, keeping a little for garnish. Serve with crusty bread.