Ham and Pea Soup
The View From the Great Island
Hearty and vibrant Ham and Pea Soup made with fresh frozen peas will warm up the coldest night! This comforting soup is a great way to use up leftover ham.
- the broth
- 1 smoked ham hocks (mine came in a pack of 2, so I used both)
- ½ yellow onion (rough chopped)
- 1 carrot (peeled and rough chopped)
- 2 tender inner stalks of celery, leaves included (rough chopped)
- 2 bay leaves
- 1 a bunch of fresh thyme or sage (I used sage)
- the soup
- 4 tbsp olive oil
- 1 onion (diced)
- 3 cloves garlic (crushed)
- 16 oz frozen peas (you can use less peas for a slightly thinner soup if you like)
- salt and pepper to taste
- First make the broth. In a large stock pot put the ham hocks and cover with 8 cups of water. Add the onion, carrot, and celery to the pot, along with the bay leaves and the whole bunch of sage or thyme. Bring the pot to a boil and then turn down the heat and simmer, partially covered, for 2 1/2 hours. You can also do this in a slow cooker set on low, for 6-8 hours.
- Remove the ham hocks to a plate and then fish out the bay leaves and whole herbs. Use an immersion blender to puree the broth. At this point I also ran it through a strainer just to get out any lumps, but this isn't necessary. (I ended up with a quart of broth.) Set the broth aside.
- In a clean soup pot heat the oil and saute the onion and garlic for several minutes until softened.
- Add the stock and the peas and heat up to a simmer. Using the immersion blender again, puree the soup. Bring back to a simmer and taste it. Add salt and pepper as needed. Remove the meat from the ham hocks and add to the soup.
- Serve hot!
View the recipe instructions at The View From the Great Island