Pea and mint soup with ham hock
Serves: 6
Prep time: 10 mins Total time: 
Recipe photograph by Brett Stevens
Pea and mint soup with ham hock
Serves: 6
Prep time: 10 mins Total time: 
See more recipes
Nutritional information (per serving)
Calories
259Kcal
Fat
12gr
Saturates
7gr
Carbs
19gr
Sugars
5gr
Fibre
10gr
Protein
19gr
Salt
0.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 50g butter
- 1 large onion
- 1 finely chopped garlic clove
- a few sprigs of mint
- 1 litre hot chicken or vegetable stock
- 1x 910g bag frozen peas
- 1 x 110g pack shredded ham hock
Step by step
Get ahead
- Melt the butter in a pan. Add the onion, garlic and a few sprigs of mint. Cook for 5 minutes, stirring frequently.
- Add the stock and three-quarters of the bag of frozen peas, partially cover and bring to the boil; simmer for a couple of minutes. Remove the mint sprigs and leave the soup to cool for 5 minutes, then liquidise.
-
Reheat the soup, stirring in the rest of the bag of peas. Season.TipIf you would like this to be a gluten-free recipe, please ensure that your stock is guaranteed gluten-free.
- Divide the pack of ham hock into six. Serve the soup piping hot, adding a swirl of crème fraîche, some ham hock, mint leaves and a drizzle of oil to each serving.
