Add more stock if the soup is too thick. Rinse the split peas in a sieve under the cold tap and add them to the pan.

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Return the whole peas back in to the soup.

Pea and ham hock soup. Nestle the ham hock in the vegetable mixture then add the split peas and the broth and reduce heat to low. When the soup is almost smooth add in the mint and continue to blitz until smooth. Add peas and 2 litres reserved ham stock top up with water if you dont have enough stock simmer until peas.

Remove ham hock and shred meat discard skin bone and sinew. 4 Divide the ham hock into six. Add 2½ litres water the ham hock bay leaf and chilli.

Remove the mint sprigs and leave the soup to cool for 5 minutes then liquidise. Serve the soup piping hot adding a swirl of crème fraîche some ham hock mint leaves and a drizzle of oil to each serving. Strain and reserve cooking liquid.

9 rijen Ham hock and pea soup recipe by James Martin - Place the ham hock into a deep saucepan add. Cover the pot and allow to cook until the split peas have mostly. It completely delivers on nourishing warming and delicious comfort food.

Ingredients 1 large smoked ham hock 1 large onion cut into fine dice 3 garlic cloves finely chopped or minced 2 potatoes cut into cubes 2 carrots diced 2 large celery ribs diced 750g about 3 cups of dried green split peas 1 to 2 tablespoons of butter 2 chicken stock cubes or equivalent stock to. Using a stick blender blitz the remaining peas in the pan. Soup 1 x 450g packet 2 cups split green peas 1 14 cup red lentils 2 cups salt-reduced vegetable or chicken stock.

1 smoked bacon hock choose the biggest one you can find or two small ones if you want it nice and meaty 1 large onion chopped 1 fresh bay leaf or 2 dried 3 carrots chopped 2 stalks celery chopped 6 whole peppercorns 4 litres water. 3 Reheat the soup stirring in the rest of the peas. In a large stock pot put the ham hocks and cover with 8 cups of water.

Remove the skin from the ham hock cut up the meat and add this to the soup then allow to warm through. Add the onion carrot and celery to the pot along with the bay leaves and the whole bunch of sage or thyme. Pea and ham hock soup gluten free is such a classic winter comfort food go-to recipe.

Heat butter in a large saucepan and sauté sliced onions over low heat until very soft and beginning to caramelise 10-12 minutes.

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