Serves 6
1/4 cup olive oil
1 large onion, finely diced
2 celery stalks, finely diced
2 carrots, finely diced
2 1/2 cups split green peas
1 1/2 lb smoked ham hock
8 cups chicken stock
4 sprigs fresh thyme
3 bay leaves
Salt and freshly ground black pepper
Garnish:
1 cup sour cream, crème fraiche or greek yoghurt
6 sprigs fresh parsley
In a large saucepan, sauté the onion, celery and carrots over medium-high heat for about 5 minutes, until the onion is softened but not browned. Add the peas, ham hock, thyme and bay leaves and cover with stock. Bring to a boil, then reduce the heat and cook gently for one hour.
After the stock has cooked trough, discard the thyme and bay leaves, but reserve the ham hoc in a large bowl. Meanwhile, process the soup in a blender or food processor, and pulse until smooth, then return to a clean pan — I like to use a hand immersion blender so the soup can be made in one pot. Once the ham hock has cooled, pull the meat off the bone and shred into small pieces. Add the ham to the soup and heat through gently, seasoning to taste with salt and pepper.
To serve, garnish with dollop of sour cream, crème fraiche or greek yoghurt, and finish with a sprig of fresh parsley.
No comments:
Post a Comment