Pea & Ham Soup
PREP 20 MIN•COOK 1 HR
Number of servings
1⁄2 tsp olive oil
1⁄2 onion finely diced
1 celery stalk finely diced
300g potatoes diced
250g ham hocks
2 cups (500ml) chicken stock
1 3⁄4 cups (250g) frozen peas
1 1⁄4 cup (50g) baby spinach leaves or watercress
salt & pepper, to taste
Heat oil in a large saucepan over medium heat and saute onion and celery for a few minutes to soften.
Add potatoes, ham hock and stock. You may need to add a little water to cover the hock. Bring to a boil, reduce to a low simmer, cover and cook for 50-60 minutes until ham is very tender.
Remove hock from soup and skim off any fat from the surface. Shred meat from the bones, discarding the bones, and roughly chop meat. Set aside.
Meanwhile, add peas and most of the spinach to soup and simmer for a few minutes until peas are tender. Use a stick blender and blend until smooth. Adjust seasoning.
Ladle soup into bowls, top with ham and extra spinach leaves (or watercress if using). Season with extra black pepper and serve.
1645 kJ / 395 cals
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