Pea, Ham and Potato Soup
PREP TIME: 10 min
COOKING TIME: 1 Hour and 10 min
1 tablespoon butter
1 leek, finely sliced
1 clove garlic, crushed
2 sticks celery, finely diced
1 meaty ham hock
500g Spud Lite potatoes, diced
1 litre chicken stock
1kg bag frozen peas
½ iceberg lettuce, shredded
400ml tin evaporated milk
1/3 cup mint leaves, chopped
Salt flakes and freshly ground black pepper
Heat butter in a large saucepan over a medium-low heat. Add leek, garlic and celery and cook, stirring occasionally for 10 minutes or until leek is soft.
Add ham hock, potatoes and stock and bring to the boil. Cover, reduce heat to a simmer and cook for 1 hour or until meat is falling off the bone. If required, top up cooking liquid with a little extra water. Add 800g peas for the final 5 minutes of cooking.
Remove ham hock from pan and remove meat from bone, discarding skin and bones. Using two forks shred meat before returning half the ham to the potato mixture with the lettuce, milk, ¼ cup mint, salt and pepper. Using a stick blender process soup until smooth.
To serve, top bowls of soup with remaining shredded ham, peas and mint.
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Virginia SA 5120
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