Pea & Ham Soup

Serves: 4

Ingredients

907g bag frozen garden peas
65g unsalted butter
75g sliced shallots
1 clove garlic, peeled and chopped
160g lardons (or streaky bacon)
750ml vegetable stock
180g ham hock, chunks

Method

1. Spread the peas out on a baking tray lined with kitchen paper and allow to defrost completely.

2. Melt 25g of butter in a saucepan and add the shallots, garlic and lardons. Cook for 5 minutes over a medium heat until soft but not coloured.

3. Add the stock and simmer for 5 minutes.

4. Add the peas and remaining butter and remove from the heat immediately. Liquidise this mixture thoroughly, in batches if necessary.

Optional: Strain through a fine sieve, pressing through as many solids as possible.

5. Pour into a clean pan. Season to taste, then gently rewarm the soup.

6. Add the ham hock once the soup has warmed through.

(adapted from a recipe by Heston Blumenthal. View the original here).