Pea and ham soup
This is a classic soup recipe, which is not only warming in the depths of winter, it's also hearty and healthy.
- Rinse the peas thoroughly and put them in a large bowl. Cover with cold water and set aside, covered, overnight.
- Drain peas and put in a big stockpot. Pour in stock or water, bring to the boil and boil for 10 minutes. Add the onion, carrot, celery, herbs and ham hock. Bring back to the boil, skim off any scum, then reduce the heat to very low. Cover and simmer for 1 1/2 hours.
- Take out the hock and set aside to cool a little. Remove the bay leaves and thyme. Blend peas, vegetables and stock in a food processor until smooth. Put back into the pan and heat through for serving, adjusting the consistency and checking the seasoning.
- Remove the skin and fat from the hock and shred the meat into small pieces. Add shredded meat to soup and serve hot, garnished with parsley.