This is our first recipe blog post and hopefully the first of many. We encourage you to try the recipes and leave your comments and feedback. Also if you have any questions about any of the recipes or the ingredients please do not hesitate to contact us through the website.
This is a hearty soup perfect for those cold winter days – enjoy!!
Difficulty: easy, serves 8, prep time: 30 mins, cooking time: 2 hours
For the ham stock:
- 1 Bulldog Bacon and Bangers Ham Hock
- 1 large yellow onion
- 1 shallot
- 1 head of garlic (cut horizontally)
- 2 carrots (cut into chunks)
- 1 stick of celery (cut into chunks)
- 3 sprigs of parsley
- 1 spring of thyme
- 6 whole peppercorns
- 1 bay leaf
For the Pea Soup:
- 1 carrot (finely diced)
- 1 stick of celery (finely diced)
- 25g butter
- 500g frozen peas (petit pois)
- 1 bunch flat leaf parsley (coarsely chopped)
- 750ml ham stock (from above)
- 150ml double cream (creme epaisse)
- salt and pepper to taste
Put the ham hock in a large pot and cover with cold water, add the rest of the stock ingredients. Bring slowly to the boil and skim off any scum, turn down the heat and leave to simmer for 2 hours. Remove from the heat and let cool slightly. Strain the stock and remove the meat from the hock and reserve.
Reheat the stock with the frozen peas, carrot, celery and parsley and cook over a medium heat until the carrots are soft, about 20 minutes. Transfer the soup to a blender and pulse until smooth. Do this in batches and make sure the lid is on properly or you end up with a green kitchen!!. Put the soup back in a clean pot over medium heat and add the cream then season to taste (careful with the salt as the stock is already quite salty)
Ladle into soup bowls and put the shredded ham on top and add a drizzle of extra cream if so desired. Serve with buttered baguette, sit yourself in front of the fire and enjoy.