Pea and Ham Hock Soup
A warm, cozy soup perfect for chilly nights, made with fresh or frozen peas and ham hock, packed with flavors.
Ingredients
Main Ingredients
- 2 cups peas (fresh or frozen)
- 1 piece ham hock
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups chicken or vegetable broth Low-sodium version recommended for less saltiness.
- Salt and pepper to taste
- Fresh herbs (optional, for garnish) Suggested for a nice touch.
Instructions
Preparation
- In a large pot, add the ham hock, onion, carrots, and celery.
- Pour in the broth and bring to a boil.
- Reduce heat and let simmer for about 1 hour, or until the ham hock is tender.
- Remove the ham hock, shred the meat, and discard the bone.
- Add the peas to the pot and cook for an additional 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the shredded ham, season with salt and pepper, and garnish with fresh herbs if desired.
- Serve hot.
Notes
Store leftovers in an airtight container in the fridge for about 3 to 4 days. Can be frozen and reheated when ready to enjoy. Adjust seasonings to taste and consider adding cream for a creamier texture.