/assets/logos/nzwd.svg
Recipe

Ham hock, pea and mint soup

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
    • Print
    Print

Ingredients

Ham hock, pea and mint soup
  • 20 gram butter
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 750 gram ham hock or bacon bones
  • 1 cup dried green split peas
  • 2 litre water
  • 2 cup frozen peas
  • 1/4 cup mint, chopped, plus extra leaves to serve
  • sourdough bread, toasted, to serve

Method

Ham hock, pea and mint soup
  • 1
    用一个大平底锅,融化黄油中。炒onion and garlic 6-8 minutes, until tender.
  • 2
    Add ham hock, split peas and water (ensuring ham is covered). Bring to the boil. Reduce heat to low. Simmer, covered, 2 hours, until ham falls off bone and split peas are very tender.
  • 3
    Remove hock from liquid. When cool enough to handle, shred meat from bone.
  • 4
    Bring stock mixture to boil on high. Add frozen peas and cook 1 minute, until bright green. Using a slotted spoon, remove 1/2 cup peas and set aside.
  • 5
    Stir in mint. Using a hand blender, puree soup until smooth. Return three-quarters shredded ham to soup.
  • 6
    Serve soup topped with remaining ham, reserved peas and extra mint leaves. Accompany with bread.

Notes

Add 1 tablespoon moroccan spice mix with onion for a flavour variation.

The Latest from New Zealand Woman's Weekly Food

read more from

/assets/logos/nzwd.svg