Pea and Ham Soup
- 1.2kg x2 smoked pork hock
- 2 Pork trotters
- 1 brown onion, chopped
- 1 carrot, chopped
- 2 celery sticks, chopped
- 2 garlic cloves
- Small handful parsley stalks plus chopped to serve
- 2 bay leaves
- 1kg frozen peas
- 1 tablespoon olive oil
Place the pork hock, pork trotters, onion, carrot, celery, garlic, parsley stalks, bay leaves and 1 tablespoon salt flakes in a large saucepan. Pour over enough cold water (about 4L) to cover the ingredients.
Reduce heat to low and cook, occasionally skimming fat, for 3-4 hours (top up the water occasionally, if needed) until the meat falls off the bone. Shred the meat and discard the bone and skin. Set aside.
Return 2L stock to pan and place over medium heat. Bring to a simmer, then add peas and cook, stirring, for 6 minutes or until tender. Remove from heat.
Using a stick blender whiz until smooth. Return to the pan and stir over medium heat to warm through. Divide soup among bowls and top with shredded ham, a drizzle of olive oil, cracked pepper and parsley.