Pea and Ham Soup
Serves 6
1 tablespoon olive oil
1 brown onion, chopped
1 garlic clove, crushed
2 carrots, chopped
2 celery sticks, chopped
1 (about 500g) ham hock
3 teaspoons Chicken Stock Powder
8 cups water
1kg frozen peas
1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook uncovered, for 5 to 6 minutes or until soft.
2. Add carrots, celery, ham hock, stock powder and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer partially covered, for 1 hour 45 minutes or until meat starts to come away from the bone. Remove ham hock from saucepan and set aside to cool.
3. Add three-quarters of the peas to soup. Bring to the boil. Simmer for 10 minutes. Remove from heat. Cool.
4. Shred ham from bone. Blend soup in batches until smooth. Return to saucepan. Add ham, remaining peas, and salt and pepper. Stir over low heat until hot. Serve.