Smoked Ham Hock & Pea soup

Published 6th December, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 2 Hrs

Ingredients

STOCK

  • 1 Barossa Fine Foods Smoked Ham Hock
  • 4.5 litres cold water
  • 10 sprigs Thyme
  • 4 Bay leaves
  • 1 Brown onion, chopped
  • 8 whole cloves Garlic

SOUP

  • 1 tbls Olive oil
  • 1 Brown onion, finely chopped
  • 1 Leek, sliced
  • 2 Cloves Garlic, finely chopped
  • 600gm Potatoes, peeled & chopped
  • 2 litres of Stock
  • 5 cups Frozen baby peas
  • Sea salt & pepper

Method

STOCK

  1. Place all ingredients in a large pot & bring to the boil, reduce heat & simmer partially covered for 1 ½ hours. Remove Hock from stock & strain. Allow the Hock to cool a little then remove skin & shred meat, set aside.

SOUP

  1. To prepare soup, heat the olive oil in a large pot, sauté onion, garlic & leek, add potato & 2lts of the stock.
  2. Bring to the boil, reduce heat slightly & cook until the potatoes are tender. Add the frozen peas, cook for a few minutes.
  3. Using a stab mixer, blend soup. Add the shredded Ham hock back to the pot, stir through, season & serve in bowls with sour cream & fresh herbs. Serve with crusty bread