Ham Hock and Creamy Pea Soup


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

black peppercorns

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.