Pea, ham and potato soup

Pea, ham and potato soup

By
From
The Potato Cookbook
Serves
4

It’s late Saturday afternoon and it’s a wild, windy, winter’s day. It’s freezing cold – glove and scarf weather. A bowl of this will have you warm and cosy in no time. Some quick cheesy potato bread (see the Knead & roll chapter) on the side is perfect for dunking.

Ingredients

Quantity Ingredient

Stock

Quantity Ingredient
1 ham hock, about 1 kg
1 medium onion, quartered
1 medium carrot, roughly chopped
1 celery stalk, roughly chopped
2 garlic cloves, peeled and left whole
2 bay leaves
10 black peppercorns

Soup

Quantity Ingredient
30g unsalted butter
1 medium onion, sliced
1 medium carrot, halved lengthways and sliced
2 celery stalks, diced
1 garlic clove, finely sliced
3 medium floury potatoes, peeled and cut into 2 cm cubes, (about 500 g)
2 teaspoons fresh thyme leaves
1/2 teaspoon freshly ground black pepper
155g frozen peas

To serve

Quantity Ingredient
1 tablespoon fresh mint leaves

Method

  1. Put the ham hock in a large saucepan and cover with cold water. Bring to the boil over medium–high heat and boil for 5 minutes. Drain and rinse the ham hock and discard the cooking water. Rinse the saucepan.
  2. To make the stock, return the ham hock to the saucepan and cover with cold water, at least 2 litres. Add the onion, carrot, celery, garlic, bay leaves and peppercorns. Bring to the boil over medium– high heat, then reduce the heat to medium– low and simmer until the ham hock is starting to fall apart, about 1½ hours. Remove the ham hock and set aside. Strain and set aside the cooking liquid (ham stock), discarding all the solids.
  3. To make the soup, melt the butter in a large saucepan over medium heat and cook the onion until soft, about 5 minutes. Add the carrot, celery and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add 1.25 litres of ham stock, the potatoes, thyme and pepper. Bring to the boil and simmer until the potatoes are tender, about 20 minutes. Add the peas and simmer until the peas are cooked, about 2 minutes. Blend until semi-smooth using a hand-held blender or roughly mash with a potato masher.
  4. Shred the meat from the ham hock and discard the skin and bone. Reserve ½ cup of shredded ham and stir the remaining ham into the soup. Taste the soup and add sea salt and more pepper if needed.
  5. To serve, ladle the soup into individual bowls and top with the reserved shredded ham and mint leaves.
Tags:
Potato
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