5 years ago1,000+ Views
Where peas meet meat : ) yes or no? Ingredients For the stock: - 1 smoked ham hock, weighing approx 600 grams - 2 litres cold water - 1 leek (white part only) - 1/2 brown onion - 2 small or 1 large carrot chopped into even chunks - 1/2 celery stalk - a bouquet garni made up of 2 bay leaves, 5-6 peppercorns, 4 sprigs fresh thyme, 4 stalks parsley For the soup: - 2 tbsp olive oil - 1 onion, finely diced - 2 cloves garlic, crushed - 500 grams frozen peas - salt and pepper to season Instructions 1) Place the ham hock along with the water, vegetables and bouquet garni in a tall, stock pot. Bring to a boil and then lower to a simmer. Skim off any impurities that rise to the surface. 2) Cook for approx 2-2.5 hours until the ham hocks are soft and nearly falling off the bone. Remove the ham hocks and set aside to cool. Discard the bouquet garni and using a hand blender blend all the veggies and stock. Set aside. 3) In a separate pot heat the olive oil, add the onions and garlic and allow to soften for a few minutes. Add the peas and the ham hock stock and allow to simmer for 15 minutes. Blitz with a hand blender and add the shredded ham meat (discarding any fatty bits) to the soup. Season with salt and pepper. 4) Serve immediately with crusty bread from: souvlakiforthesoul.com/
@kristenadams that green can only come from peas! a beautiful color!
i really like the colorrssssss! specially that deep greeennnn
@miranpark88 Mhmm. Me too. Like, sometimes, the really fancy dishes (while I'm sure are good) kinda throw me off, because simple is really nice.
@YinofYang I think that sometimes the best food is when it's simple!
This is a great combination, no doubt. It looks so simple and tasty.