Make the broth first, by simmering the ham hocks, vegies and herbs. Strain and cool. Then add the green peas and a little mint to the broth, blend with a stick blender, season, and you’re done. Serve with crusty bread or cheese toasties.
- 1 onion, chopped
- 1 carrot, chopped
- 2 garlic cloves, chopped
- 1 celery stalk, chopped
- 1 fresh bay leaf
- 2 ham hocks, about 800g each
- 2 tbs olive oil
- 1 large potato, chopped
- 1 lit. chicken stock
- 800g frozen peas
- good handful finely chopped fresh mint
- salt & pepper
For the ham broth
In a large saucepan over medium heat, add olive oil, onion, carrot, garlic, celery, bayleaf and onions, and cook, stirring occasionally, for about 8 minutes or until soft.
Add the ham hocks, stock, and enough water to cover the ham bones. Bring to a simmer, reduce heat to low. Cover and simmer for about an hour or until the ham is falling off the bone.
Remove from the heat, cool slightly, then strain in a fine sieve, reserving the ham, and discarding the vegetables. Shred the ham. Reserve a little for serving.
If possible, cool overnight in the fridge. This makes it easier to remove the solidified fat on the surface.
The stock can be frozen at this stage, so it’s a good idea to make a double batch, one for now and one to keep.
For the soup
Return 2 litres of the stock to a saucepan, bring to a high simmer, add the potatoes and cook until tender.
Add the peas and cook for about 6 minutes, or until tender. Remove from the heat. Add the mint and allow to infuse for about 10 minutes. Blend in batches to a fine puree.
Return to the pan, season well, add the shredded ham, and reheat to serve.
Top with a dollop of creme fraiche, baby mint leaves, and a little shredded ham.