Pea & ham soup

Name: Pea & ham soup
Yield: 4-6 portions
Cuisine: South African
Ingredients: 1 kg smoked ham hocks (Eisbein); 1/2 onion, roughly chopped (skin on); 3 celery stalks, roughly chopped; 1/2 carrot, roughly chopped (skin on); 1 head garlic, crushed (skin on); 1 bay leaf; 6 black pepper corns, crushed; 8 cups water; 4 Tbsp butter; 1/2 onion, small dice; 1 carrot, small dice; 1/2 cup white wine; 4 cups broth; 1 kg peas, frozen or fresh; 20 g fresh mint, chopped; To taste white pepper & salt; Smoked ham hock, pulled; Créme fraîche; Crusty bread, toasted & torn; Fresh mint

Mia Snyman @cook_14400364

Garden pea soup made with smoked ham and mint topped with créme fraîche and served with crusty bread

Mia Snyman @cook_14400364

Garden pea soup made with smoked ham and mint topped with créme fraîche and served with crusty bread

Saved

Ingredients

4-6 portions

Broth
1 kgsmoked ham hocks (Eisbein)
1/2onion, roughly chopped (skin on)
3celery stalks, roughly chopped
1/2carrot, roughly chopped (skin on)
1 headgarlic, crushed (skin on)
1bay leaf
6black pepper corns, crushed
8 cupswater
Soup
4 Tbspbutter
1/2onion, small dice
1carrot, small dice
1/2 cupwhite wine
4 cupsbroth
1 kgpeas, frozen or fresh
20 gfresh mint, chopped
To tastewhite pepper & salt
Topping
Smoked ham hock, pulled
Créme fraîche
Crusty bread, toasted & torn
Fresh mint

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Steps

1

Make the broth by adding all the ingredients to a pot.
2

Simmer, uncovered until reduced by half.
3

Strain the broth and reserve the smoked ham hock for the topping and the broth for the soup.
4

Make the soup by adding the butter, onion and carrot to a pot and sauté until soft.
5

Add the white wine and broth and bring to a boil.
6

Add the peas and mint and remove from heat.
7

Use a stick blender to puree the soup until smooth. Season to taste with salt and pepper.
8

Plate the soup into serving bowls and top with smoked ham, a dollop of créme fraîche, mint and crusty bread.