zoom Heston's Pea and ham soup

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Heston's Pea and ham soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Heston's Pea and ham soup

    ''The great thing about this soup is its vibrant colour in the dead of winter when fresh green vegetables are hard to find. The peas are frozen within hours of being picked, retaining all their sweetness and flavour so we can enjoy them throughout the year. The shredded ham hock adds a satisfying depth and texture that is perfect for shortwinter days.'' Heston

    • Preparation time: 15 minutes plus defrosting
    • Cooking time: 10 minutes
    • Total time: 25 minutes plus defrosting 25 minutes

    Serves: 4

    Ingredients

    • 907g bag frozen essential Waitrose Garden Peas
    • 20g mint leaves
    • 50ml grapeseed or groundnut oil
    • 65g unsalted butter
    • 75g sliced shallots
    • 1 clove garlic, peeled and chopped
    • 160g unsmoked streaky bacon, cut into strips
    • 750ml vegetable stock
    • 180g pack Cooks’ Ingredients Pulled Ham Hock

    Method

    Spread the peas out on a baking tray lined with kitchen paper and allow to defrost completely.

    Bring a pan of water to the boil and drop in the mint leaves for15–20 seconds. Remove the mint and submerge immediately in a bowl of iced water. Remove the mint and dry the leaves with kitchen paper. Put the mint and oil in a liquidiser and blitz for 10–15 seconds. Strain the oil through a sieve and reserve for finishing the soup.

    Melt 25g of butter in a saucepan and add the shallots, garlicand bacon. Cook for 5 minutes over a medium heat until softbut not coloured.

    Add the stock and simmer for 5 minutes. Add all but 75g of the peas and the remaining butter and remove from the heat immediately. Liquidise this mixture thoroughly, in batches if necessary.

    Strain through a fine sieve, pressing through as many solids as possible and pour into a clean pan. Season to taste, then gently rewarm the soup.

    With a hand-held blender, blitz the soup until foamy, then add the ham hock and remaining peas.

    Carefully ladle the soup into 4 bowls and drizzle each bowl with the reserved mint oil.

    Copyright © Heston Blumenthal 2011

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars