Pea and Ham Soup

Serves 4  

• 1.2kg x2 smoked pork hock  
• 2 Pork trotters  
• 1 brown onion, chopped 
• 1 carrot, chopped 
• 2 celery sticks, chopped 
• 2 garlic cloves 
• Small handful parsley stalks plus chopped to serve  
• 2 bay leaves 
• 1kg frozen peas 
• 1 tablespoon olive oil  

Method

Step 1

Place the pork hock, pork trotters, onion, carrot, celery, garlic, parsley stalks, bay leaves and 1 tablespoon salt flakes in a large saucepan. Pour over enough cold water (about 4L) to cover the ingredients.

Step 2

Reduce heat to low and cook, occasionally skimming fat, for 3-4 hours (top up the water occasionally, if needed) until the meat falls off the bone. Shred the meat and discard the bone and skin. Set aside. 

Step 3

Return 2L stock to pan and place over medium heat. Bring to a simmer, then add peas and cook, stirring, for 6 minutes or until tender. Remove from heat. 

Step 4

Using a stick blender whiz until smooth. Return to the pan and stir over medium heat to warm through. Divide soup among bowls and top with shredded ham, a drizzle of olive oil, cracked pepper and parsley.