60g unsalted butter
½ small red onion, finely chopped
1 cup baby peas
½ red onion, chopped
500g baby spinach
½ bunch parsley
½ bunch mint
½ bunch chives
sour cream, to serve
sorrel, to garnish
900g smoked ham hocks
1 brown onion, roughly chopped
3 small celery stalks, roughly chopped
2 carrots, peeled, roughly chopped
1 fennel, roughly chopped
1 head of garlic, roughly chopped
1 fresh bay leaf
pinch of salt
In a large pot of cold water, add all stock ingredients. Bring to the boil and simmer for 2 hours. Remove ham hock, allow to cool and then roughly chop.
In a large pot, add butter, red onion, garlic, peas, parsley, mint, chives and sweat off for a few minutes. Add in 3 – 5 ladles of stock, spinach and puree with a stick blender.
Serve with ham hock, sour cream and sorrel.