Name: Colin’s pea and ham hock soup
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 8
Ingredients: 2 Tbsp olive oil; 2 brown onions, chopped; 4 cloves garlic, sliced; 100ml white wine; 1 smoked ham hock, skin slashed with a knife; 1.5 litres chicken stock; 3 bay leaves; 1/2 bunch thyme; 300g dried green split peas; 200g frozen peas; 1/2 bunch mint, finely chopped, plus extra sprigs to serve; Sea-salt and freshly ground black pepper, to season; 2 Tbsp crème fraîche; Toasted sourdough, to serve

Colin’s pea and ham hock soup

A cosy soup to round out the end of winter.

Serves 8

Prep

30M

Cook

1H 40M

Total

2H 10M

Skip to Recipe

To Colin, a pea and ham hock soup is the best soup in the world.

The ham is slowly boiled, so by the time it’s done, the meat will fall off the bone and your home will smell delicious.

Colin elevates his recipe by adding a few dollops of a crème fresh and mint mix and serves it with homemade grilled garlic bread for the perfect combo.

Ingredients

2 Tbsp olive oil

2 brown onions, chopped

4 cloves garlic, sliced

100ml white wine

1 smoked ham hock, skin slashed with a knife

1.5 litres chicken stock

3 bay leaves

1/2 bunch thyme

300g dried green split peas

200g frozen peas

1/2 bunch mint, finely chopped, plus extra sprigs to serve

Sea-salt and freshly ground black pepper, to season

2 Tbsp crème fraîche

Toasted sourdough, to serve

Method

Step 1

Heat oil in a large stock pot on medium. Add onions and garlic. Cook, stirring for 5-6 minutes until tender. Pour in wine and reduce by half.

Step 2

Add hock to pan and cover with stock. Stir in bay leaves, thyme and split peas. Bring to boil on high. Reduce heat to low. Simmer, skimming surface as necessary, for 1–1 1/2 hours, or until meat is falling off bone. Remove hock from soup and cool slightly. Shred meat and reserve for soup. Discard bone.

Step 3

Add peas to soup. Simmer for 2-3 minutes. Stir in mint. Using a stick blender, or working in batches using a blender, blend soup until smooth. Return ham to soup. Cook for 2 minutes until heated through. Season.

Step 4

Serve soup topped with crème fraîche, mint leaves and a drizzle of olive oil and serve with sourdough.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.