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Pea and Ham Soup Recipe

Home > Brisbane > Food and Wine | Recipes
by Kat Parr Mackintosh (subscribe)
Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published February 27th 2011
Soup is one of the easiest meals to make. You cook things and mush them all around together with stock what could be easier? But soup does not always make a meal. Well this soup is a meal. It's the shredded ham hock that makes it.

The rest of the recipe is easy as can be the peas are frozen so you can make it any time of year and all you really need to do is chop a few things up, cook them and then mush them all around together with a bit of stock.

By Flickr user Niamheen
By Flickr user Niamheen
Here's what you need:
900g frozen peas
180g pulled ham hock
160g bacon medallions
1 clove of garlic
75g worth of shallots
a few sprigs of mint leaves or 20gs of frozen, diced mint.
750mls of vegetable stock
65g butter

Step One: Remove your peas from the freezer. This is an important step and one I frequently forget, which leads me to having to run warm water over them in a colander in the sink. Ideally I'd remember to take them out several hours before I want to start cooking.

Step Two: Heat a large based saucepan and melt half the butter in it. Finely slice the shallots, chop the bacon into strips and put both into the heated pan. Then add the garlic, chopped, sliced or pressed. Cook for about five minutes so that the bacon is cooked but not crisp.

Step Three: Add the vegetable stock and mint leaves and simmer for five minutes.

Step Four: Remove a handful of peas and put them somewhere for later. The rest of them need to go into the saucepan now, along with the rest of the butter. Then take the pan off the heat but give it a good stir around.

Step Five: This is the mushing step. I've gotten best results using a blender, but only half of the saucepan's contents fit in at a time so if you think you're going to have the same problem you need to have another container ready. Blend for about a minute.

Step Six: Tip everything back into the saucepan to heat up. When it starts to warm, drop in the ham hock and the handful of peas and stir them in. When it's hot enough dish it up into bowls and serve with crusty bread and butter to your tastes.

This recipe makes four quite generous bowlfuls.
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Why? It's a proper meal and really easy to make
When: Winter is always a soup-y time of year, but you can get the ingredients for this recipe in every season
Where: In your own kitchen
Looks simple, delicious and warm for an oncoming Melbourne winters night.
By Jody Kimber - senior reviewer
Monday, 18th of April @ 03:47 am
The best thing is that most of the ingredients you can buy frozen without losing any taste. I use both frozen peas and frozen mint. But I do splash out on decent stock and the low fat bacon back rashers.
By Kat Parr Mackintosh - senior writer
Monday, 18th of April @ 11:32 am
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