Pea & Ham Soup

Serves - 4

per Serve - main ingredients + 1 bread & butter:     350 cal   /   1460 kJ  

for Gluten Free - serve with gluten free bread

Cooking the Soup

Add the water, ham hocks, celery, onion, potato, bay leaves and pepper to a large saucepan. Bring to the boil, reduce the heat and simmer, covered for 1 1/2 hours. Add the peas and simmer for 10 minutes until the peas are tender. The liquid should have reduced by about half. If not, continue to simmer uncovered until reduced further.

Remove the ham hocks and when they are cool enough to handle, remove the meat from the bones. Discard the skin and fat. Shred the meat and add back to the saucepan. Reserve some to use as a garnish. Also remove the bay leaves.

Blending the Soup

Once the soup has cooled a bit it should be safe to puree in a blender. Take 1-2 cups of the soup and blend. Make sure you hold the lid on while blending. Repeat this process with the rest of the soup. Add the pureed mixture back to the pot. If you have a stick blender, blend the soup while in the pot.
 

To Serve

Reheat to serve and garnish with shredded meat and a dollop of sour cream if desired.