Because I love this recipe so much I thought I would share it with you as too often have I had someones terrible rendition of Pea and Ham soup (one even included corn pieces and 2 minute noodles) and I feel that I would be depriving you all of this amazing meal. I did originally get this meal out of a 'Delicious' magazine, but as most people do, I varied it so I'm now claiming it as my own.
Remember - Simple is delicious. Don't try and overdo food, when you think too much or play with it too much you run the risk of killing it. Just let it chill and do its thing, get a glass of wine and go with the flow. Here you have some very different flavors and different textures, keep it simple and enjoy the differences. It may look gross but it will taste amazing!
Pea And Ham Soup
1 Smoked Ham Hock (from butchers or the Deli section)
2 large Carrots - halved
3 Celery sticks - chopped into thick pieces
1 Large brown onion - quartered
1 tsp of Black Peppercorns (whole)
A pinch of Chilli flakes
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1 small brown onion - diced
2-3 Tbs butter
2 Tbs Plain Flour
900g-1kg Frozen Peas
Place Ham hock, Carrots, Celery, Quartered Onion, Peppercorns, Chilli and 2 Liters of water in a pot. Bring to the boil, skimming off any scum as it rises to the surface. Be sure to submerge the Ham Hock in water as you want it to boil out as much hammy goodness into the stock.
Reduce the heat to Medium/Low and allow to simmer for anywhere from 1 hour to 1.5. You want between 4-6 cups of stock leftover depending on how runny you like your soups.
When Stock is ready, remove Ham Hock from stock and set aside. Drain stock into a separate bowl/jug to keep and discard veggies.
Heat deep pan to a medium heat and gently saute butter and diced onions until translucent. Add flour and stir for around 1 minute. Do not let it brown or burn! Flour and Butter creates a paste type consistency which, when soup is fully created, will create a softer texture and helps to bind the liquid part of the soup to the thicker parts. Once the onions, butter and flour are all mixed together, gradually add the stock a bit at a time - otherwise the flour mixture can curdle and will go lumpy. Once all stock is added bring to the boil. Feel free to reduce this mix a bit if you feel there is too much liquid - just keep it gently boiling and the lighter liquid will evaporate slowly leaving the heavier, denser liquid which is where the flavor is. Add peas and boil for a few minutes until they are tender - not mushy. Take pan off heat and leave to cool for a bit.
While the pea mix is cooling, grab the Ham Hock and take the meat off the bone. Separate the meat from the fat and discard the fat and bone. Chop up ham and set aside.
Blend the pea mixture (with a stick blender or in small batches in the blender) return to pan and return heat to medium/low stirring the mixture together. Throw in the Ham pieces and mix. Season with salt and Pepper - Salt and Pepper will take away alot of the sweetness of the peas and you want to keep that sweet taste, but remember you can go overboard very quickly with seasoning and your ham has already had pepper boiled with it. So add little by little and taste as you go. Also, sea salt flakes are always best when seasoning as they are a stronger flavor and tend to compliment food alot better when cooking with it rather than table salt being mixed in later. So if you can afford to buy some, its definatly worthwhile.
The stock simmering away
The finished product in the panI know it doesn't look appetizing, but trust me, its awesome!
So thats it from me. I hope you all enjoy and let me know if you try it!
Have a great night friends,
Raya X
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