Ham hock and pea soup

Ham hock and pea soup

Home Comforts
Yuki Sigura

The main thing about this soup is not to overcook it once you add the peas, or it will end up muddying the clean flavour you are after and tasting like mushy peas from a chippy.


Quantity Ingredient

For the ham hock

Quantity Ingredient
1 small ham hock, about 1kg
1 large onion, thickly sliced
1 shallot, thickly sliced
1 garlic bulb, halved horizontally
2 carrots, cut into chunks
1 celery stick, cut into chunks
3 sprigs parsley
1 sprig thyme
1 bay leaf
small handful peppercorns

For the soup

Quantity Ingredient
25g unsalted butter
400g frozen peas
1 large bunch flat-leaf parsley, roughly chopped
150ml double cream, plus more to serve
sea salt
freshly ground black pepper
2 tablespoons rapeseed oil
1 long baguette, halved lengthways, then halved widthways
2 garlic cloves, halved


  1. Place the ham hock into a deep saucepan, add the vegetables, herbs and peppercorns and cover with water. Bring slowly to the boil, then reduce the heat and simmer for 1½–2 hours. Turn off the heat and cool slightly.
  2. Remove the ham hock from the stock and shred the meat from the bone. Strain and reserve the stock.
  3. To make the soup, place a saucepan over a medium heat, then add the butter, peas and parsley, 750ml of the hot ham stock and the cream and bring to a simmer. Pour into a blender, making sure to fill it only one-third full, cover with the lid and blitz to a purée. (You will probably have to blend the soup in batches.) You’ll know your blender better than I do, but you need to make sure the centre part of the lid is slightly ajar, or it can create a vacuum which can pop the lid off and spray hot soup around the kitchen. Be careful.
  4. Return the soup to the saucepan to heat through, then season with salt and pepper.
  5. Heat a griddle pan until hot, drizzle half the rapeseed oil over the cut side of the bread, then place on the griddle cut-side down and cook until charred, then scrape with the cut side of the garlic cloves.
  6. Ladle the soup into a bowl, top with some of the shredded ham, a drizzle of cream and the last of the rapeseed oil.
James Martin
Saturday Kitchen
comfort food
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