You know what normally turns me off pea & ham soup? The colour! It’s just so…… Muddy & bleh. So I made mine really green…. Because fluro green soup is way less offensive right?!
So this isn’t really ‘pea & ham’ as much as it is ‘pea & bacon’ soup but I feel like that is just a minor detail in what is a majorly delicious pot of goodness. If you have a ham hock, or want to use a ham hock you can certainly go right ahead. It will still be super tasty but, we all know that bacon is ham’s hotter & more desirable older brother and really, the ultimate in pig-related-products….. Disagree? I don’t really care. Use your fav pig bit, it’s your soup. Probably don’t use pork shoulder…. Or fillets…… That would probably be pretty wrong & I take no responsibility if your soup is disgusting. Make it my way & it will be a mouth-party.
2L chicken BONE BROTH (or stock)
1 bacon hock (about 1kg)
300g frozen peas
1 bunch parsley, roughly chopped
1 onion, diced
2 cloves garlic, crushed
Sauté the onion & garlic in a small amount of coconut oil (or oil of your choice) in a big saucepan. Once translucent add the bacon hock & stock. Bring to the boil then reduce to a simmer for 1.5-2hrs. Remove the bacon hock and pull apart, removing the fat & skin and adding the meat back to the pot. Add the peas to the hot pot and use a stick blender to blend until smooth (you could also do small batches in a blender). Finally add the parsley & reblend until completely combined. Serve with some cracked pepper.1