Pea and ham soup

Smoky ham hock simmered into a thick green pea soup. Cheap, filling and freezes well.

Ingredients

• 1 Ham hock
• 1 Onions, halved
• 200 g Carrots, chunked
• 1 Celery, chunked
• 1 g Bay leaves
• 250 g Potatoes, peeled and diced
• 500 g Frozen peas
• 2 g Black pepper
• 6 Bread rolls

Method

1. Put the ham hock, onion, carrots, celery and bay leaf in a large pot, cover with about 2 litres of cold water and bring to the boil. Skim off any froth.
2. Turn down the heat, cover and simmer for 1 hour 30 minutes until the ham is tender.
3. Lift out the ham hock and set aside. Remove the bay leaf. Add the potato to the pot and simmer for 12 minutes.
4. Add the frozen peas and cook for 4 minutes, then blend until smooth and season with pepper. Taste before adding salt as the ham is salty.
5. Pull the ham from the bone, shred it and stir most of it back into the soup. Serve with rolls.