Pea & Ham Soup
Pea & Ham Soup
Preparation time:
1 hour 30 minutes
Cooking time:
1 hour 15 minutes
Serves:
4-6

Ingredients

  • 20cm piece pork rind
  • 100g pork back fat, cut into 2cm pieces
  • 2 eschallots, thinly sliced
  • blanched fresh peas, to garnish

STOCK & PORK HOCK

  • 1 tbs olive oil
  • 1 leek, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 4 cloves garlic, bruised
  • 1 tsp smoked paprika
  • ½ tsp ground black pepper
  • ½ bunch thyme
  • 2 bay leaves
  • 80ml white wine vinegar
  • 2 smoked pork hocks
  • 2 litres water

SOUP

  • 750ml pork hock stock (as above)
  • 1kg fresh (or frozen) peas
  • ½ cup baby mint leaves
  1. Method
  2. Notes

  1. To make stock and cook pork hock, heat oil in a pressure cooker over medium heat.
  2. Add vegetables and cook, stirring occasionally until soft. Stir in paprika, pepper, thyme and bay leaves. Stir in vinegar. Add pork hocks and water. Bring to a boil. Secure lid and bring to pressure. Cook on medium heat for about 40 minutes or until meat is falling away from the bone and stock is flavoursome.
  3. Release pressure and remove lid. Using a slotted spoon, remove pork hocks. Strain stock into a clean saucepan and discard solids.
  4. Trim away and discard fat from pork hocks. Shred meat and set aside.
  5. Simmer stock until reduced to about 750ml.
  6. Preheat oven to 220C.
  7. Place pork rind, skin-side up, on a rack over a baking tray. Brush with oil. Sprinkle generously with salt. Cook for 15 minutes. Reduce oven to 180C. Cook for about a further 30 minutes or until golden and crisp. Break into pieces.
  8. To make soup, bring stock to a boil in a saucepan. Add peas and boil until tender. Transfer mixture to a blender in batches and blend until smooth.
  9. Return all of the soup to the blender and add mint. Blend until smooth. Pass through a fine sieve. Season.
  10. 10. Place eschallots in a bowl. Cover with boiling water and set aside for 2 minutes. Drain and discard water.
  11. 11. Heat a frying pan over medium heat. Cook back fat pieces until golden and crisp. Drain on absorbent paper. Season.
  12. 12. Divide soup among serving bowls and top with shredded pork hock, blanched eschallots, crackling, back fat and blanched fresh peas.

• You can adjust the texture of the soup to suit your taste. Blend less if you prefer more texture or add a little extra stock (or some cream) if you prefer a thinner consistency.
• This recipe has been tested.

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