Pea and ham soup

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Pea and ham soup
Pea and ham soup
Servings:Serves 6
Calories per serving:486
Ready in:14 hours 50 minutes
Prep. time:12 hours 20 minutes
Cook time:2 hours 30 minutes
Difficulty:Difficult
Recipe author:JuliaBalbilla
First published:17th January 2013
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This recipe needs advance preparation!

This recipe is based on one by Heston Blumenthal which was published in The Sunday Times in 2007. I would never be able to improve upon any recipe created by the inimitable Heston, but my husband likes strong oniony and garlicky flavours and the smokiness of Spanish panceta, hence this adaptation.


For the stock - note the vegetable weights are net, ie after they have been trimmed and peeled

Ingredients

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For the soup

To garnish

Method

To make the stock

  1. Add all the ingredients for the stock in a large, heavy-based pan and bring to the boil over a medium heat.
  2. Skim any scum from the surface, reduce the heat and simmer gently, uncovered, for 2 hours until the hock is cooked.
  3. Remove from the heat and leave to cool, then strain the stock through a fine sieve or cheesecloth, reserving the ham hock.
  4. It is advisable to store the stock in the fridge, and preferably overnight to allow any fat to harden. It will then be easier to remove.

To make the soup

  1. Heat the butter in the same pan, add the shallots, panceta and garlic, then sweat for 10-15 minutes until the shallots are tender.
  2. Add the stock, bring to the boil and skim.
  3. Add 500g of the peas and return to the boil, then purée with a stick blender.
  4. Bring back to the boil and adjust seasoning.
  5. If the soup is too thick, add a little water until the desired consistency is achieved.
  6. When the ham hock has cooled, remove the meat in flakes and add to the soup.
  7. Shortly before serving, heat the soup, with the remaining 200g peas and fry the panceta over a high heat until crisp.
  8. Serve the soup in bowls, sprinkling the crisp panceta over the soup and drizzle with a little of the panceta fat from the pan.

Chef's notes

Panceta is salty so do not add any salt and warn your diners to taste before adding any.

Chef's notes

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