Pea and Ham Soup

Prep time: 20 mins

Cooking time: 2-2.5 hours

Serves: 8

ingredients

For boiling the Ham Hough

Simon Howie Smoked Ham Hough

1 large onion, thickly sliced

1 head garlic, cut in half horizontally

2 carrots, cut into chunks

1 stick celery, cut into chunks

3 sprigs parsley

1 sprig thyme

6 whole peppercorns

1 bay leaf

For the soup

25g butter

400g garden peas

1 large bunch flatleaf parsley, roughly chopped

750ml ham stock (from above)

150ml double cream

Salt and black pepper to season

Method

1. Place the hough in a deep saucepan along with the onion, garlic, carrots, celery, peppercorns and herbs, cover with water and simmer for 1.5-2 hours.

2. Take off the heat and remove the ham from the stock, allowing it to cool for 30 minutes before shredding the meat from the bone. Reserve the ham stock to make the soup.

3. Next, heat a large pan and add the butter, peas and parsley then stir in 750ml of the stock, the double cream and bring to a simmer.

4. Once cooked and the parsley begins to wilt, remove from the heat.

5. Puree in a blender or with a hand-held blender, season and serve topped with shredded ham.