Pea soup is one of my all-time favourite soups to make. This recipe has only a few simple ingredients and is quick to whip up. I love to use a pre-roasted ham hock as I love the taste of the ham on the bone but you can use chopped cooked ham too. Quick, tasty and nutritious!

Ingredients
1 onion, diced
1 medium potato, peeled & diced
1 litre Carol’s Stock Market Cottage Bone Broth
500g frozen peas
300g shredded ham hock meat, warm*
Salt & pepper

Serves
3-4

Method
Heat a large pot over medium heat, once hot, add a drizzle of oil. If you like, you can also add a bit of butter.

Add the onion with a light sprinkling of salt and cook, stirring occasionally, until softened and going translucent.

Add the diced potato and pour in the cottage bone broth as well as another sprinkling of salt and some black pepper. Bring to a simmer and cook until the potatoes are fork-tender.

Add the frozen peas and bring back to a boil then leave to cook for about 3-5 minutes.

Remove from heat then use a stick blender to blitz the soup until smooth. Alternatively, spoon into a heat-proof blender jug and blend to smooth, do this in batches if you need to.

Taste for seasoning and add more salt and pepper to taste.

Spoon soup into bowls then top with shredded ham hock. Serve with crusty bread if you like.

* If warming the ham hock in the oven, place in an oven proof dish and cover with a lid or tinfoil. Place in the oven at about 180°C / 160°C and warm while soup is cooking. Alternatively, place in a microwave safe dish and cover with a piece of parchment paper, then warm for about 30 seconds to 1 minute just before serving.