Ham Hock and Pea Soup with Mint

A comforting and flavorful soup featuring the richness of ham hock and the sweetness of fresh peas, finished with a refreshing touch of mint.

Prep Time

15 minutes

Total Time

1 hour 45 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.95/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

1largeHam Hock(Smoked or unsmoked)

£6.50

2tablespoonsOlive Oil

£0.15

1largeOnion(Chopped)

£0.50

2stalksCelery(Chopped)

£0.40

1largeCarrot(Chopped)

£0.20

2clovesGarlic(Minced)

£0.10

6cupsChicken Broth(Or vegetable broth)

£1.80

2cupsFresh Peas(Fresh or frozen (if frozen, add later in the cooking process))

£1.20

0.3cupHeavy Cream(Optional, for extra creaminess)

£0.35

to tasteSalt

to tasteBlack Pepper(Freshly ground)

0.3cupFresh Mint(Chopped, for garnish)

£0.60

Total Cost

£11.80

£2.95 per serving

Instructions

1.
Place the ham hock in a large pot or Dutch oven and cover with 8 cups of water. Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until the ham hock is very tender and the meat is falling off the bone.
2.
Remove the ham hock from the pot and set aside to cool slightly. Reserve the cooking liquid; this is your broth.
3.
Once the ham hock is cool enough to handle, shred the meat, discarding the skin, bone, and any excess fat.
4.
In the same pot, heat the olive oil over medium heat. Add the onion, celery, and carrot and cook until softened, about 5-7 minutes.
5.
Add the garlic and cook for another minute until fragrant.
6.
Pour in the reserved ham hock broth and bring to a simmer. Add the shredded ham hock and simmer for 15 minutes to allow the flavors to meld.
7.
Add the fresh peas and cook for 5 minutes, or until they are bright green and tender. If using frozen peas, add them now and cook for 3-5 minutes.
8.
Remove the soup from the heat. Using an immersion blender, or carefully transferring the soup to a regular blender, blend the soup until smooth. Be careful when blending hot liquids.
9.
Stir in the heavy cream (if using).
10.
Season with salt and pepper to taste.
11.
Ladle the soup into bowls and garnish with fresh chopped mint.

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My Notes

Nutrition Information

Nutrition per serving (450g)

425 kcal / 1778 kJ

Carbs

19g

7% of RDA

Fat

24g

34% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, brown the ham hock in the pot before adding the water.

If you don't have fresh mint, you can use dried mint, but use it sparingly as it can be quite potent.

Serve with crusty bread for dipping.

Cooking Equipment

Large pot or Dutch oven

Blender or immersion blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Ham Hock and Pea Soup with Mint

Ingredients

Instructions