This is nice soup for Spring. It’s filling and definitely tastes better by the second or third day. Ham hocks are still cheap, despite becoming a bit trendy, and they make a great stock.
Ham hock, pea & scallion soup – serves 6
- 800g uncooked ham hock
- 2 bay leaves, scrunched
- 8 peppercorns
- 200g frozen peas (or fresh if you have them)
- 100g small pasta shapes, cooked as per timings on the pack
- a knob of unsalted butter
- 1 bunch of scallions, trimmed and finely sliced
- 3 cloves of garlic, finely chopped
- a small bunch of flat-leaf parsley, leaves picked and finely chopped
- juice of ½ lemon (optional)
Put the ham into a large, deep saucepan and cover with enough cold water to just cover, then bring to the boil. Drain, then refill the pan with fresh water, adding the bay and peppercorns. Bring the pan up to the boil again, skim off any froth, then reduce the heat and simmer for about an hour, or until the ham is tender the whole way through when pierced with a skewer.
Remove the ham from the liquid and set aside. Add the peas to the stock and cook for a minute until tender (5 minutes if using fresh peas). Add the cooked pasta and leave on the heat.
While the peas are cooking, heat the butter in a small pan over a medium heat and fry the scallions and garlic for about 5 minutes, until soft. Add to the stock along with the parsley.
Shred the cooked ham from the bone, removing any skin and excess fat, then add to the soup. Season generously with salt and pepper and add a spritz of lemon juice if you like.
(Original recipe from Home Cookery Year by Claire Thompson, Quadrille, 2020.)
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