Pea and Ham Hock Soup

Ingredients

• 300 g cooked ham hock, shredded
• 400 g frozen peas
• 1 onion
• 2 clove garlic cloves
• 1100 ml chicken stock
• 30 g butter
• 10 g fresh mint
• 1 tsp white pepper

Method

1. 1

   Melt the butter in a large saucepan over a medium heat. Finely dice the onion and cook for 6 minutes until softened. Add the crushed garlic and cook for 1 minute.

2. 2

   Pour in the stock and bring to the boil. Add the frozen peas and cook for 4 minutes.

3. 3

   Remove the pan from the heat and add the mint leaves. Blitz with a stick blender until smooth. Season with salt and white pepper.

4. 4

   Return the pan to a low heat and stir in most of the shredded ham hock, warming it through gently.

5. 5

   Ladle into bowls and top with the remaining ham hock. Serve with crusty bread.