Pea & Ham Soup

Method

1. Put the ham hocks in a large pot and cover with cold water. Bring to a boil until you see white scum float to the top, then strain. Repeat this process two more times, starting with fresh cold water each time.

2. Cover once more with fresh cold water and this time add the vegetables and aromatics. Bring back to a boil, then reduce the heat and simmer gently, uncovered, for 3–4 hours, until the meat is falling off the bone. Strain and reserve the cooking liquor (see the chef’s tip).

3. Allow the hocks to cool before picking the meat, removing any sinew or fatty bits. Two ham hocks should give you up to 1kg of meat, which can be used in various dishes. The picked meat will freeze well when moistened with a splash of the cooking liquid and sealed.

4. To make the soup, melt the butter in a heavy-based saucepan over a medium heat. When the butter starts to foam, add the bacon, shallots, leek and garlic. Cook for about 5 minutes, until the shallots are softened and turning translucent but are not coloured.

5. Add the ham stock and bring to a simmer. Add 900g of the peas (reserve the remaining 100g for a garnish by setting aside to allow them to defrost) and blend the soup immediately. Pass through a fine mesh sieve into a very cold bowl or deep tray to cool it quickly (see the chef’s tip).

6. When ready to serve, combine the cooked, shredded ham hock with the reserved peas and warm gently. We do this in a small heatproof dish under a hot grill, but you could do it in a saucepan.

7. Slowly bring the soup up to a simmer, taking care not to boil it. Season with salt and pepper to taste. Divide among four warm bowls and garnish with the warm ham hock and the reserved peas.

8. CHEF’S TIP: The cooking liquid from your ham hocks freezes well and can be used to flavour and thicken soups, stews and sauces. Consider freezing some of it as ice cubes, then pop the frozen cubes into a freezerproof bag so that the stock can be added in smaller quantities.

9. CHEF’S TIP: The keys to preserving the vibrant green colour of frozen peas in a soup or purée are to cook them for as short a period as possible and to cool them down fast by passing the peas into an ice-cold container. One handy hack is to put a mixing bowl or tray in the freezer for 30 minutes or fill it with iced, salted water to cool it right down.

10. DRINK PAIRING: An aromatic Sauvignon Blanc with green vegetal notes would chime well with the peas, or a saline Albariño to pair with the ham, or the unique Dafni Psarades from Lyrarakis in Crete with its distinctive bay leaf notes.