Pea and Ham Soup with Garlic Dinner Rolls

Pea and Ham Soup with Garlic Dinner Rolls

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, July 9, 2017.

A classic healthy soup.


Ingredients

PEA AND HAM SOUP

  • leek, white and light green part only
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 tablespoon picked thyme leaves
  • 1 ham hock
  • 1 ham hock 1 cup chicken stock
  • 4 cups boiling water
  • 1 pouch green split pea purée

PEA SALAD

  • ½ bag frozen peas
  • 2 tablespoons mint leaves
  • Drizzle of olive oil

GARLIC DINNER ROLLS

  • 1 pack garlic butter and basil dinner rolls

Steps

  1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
  2. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat. While oil heats, cut leek in half lengthways and thinly slice. Add leek, onion and carrot to pot and cook for about 3 minutes. While vegetables cook, finely chop thyme leaves.
  3. Add thyme to pot with vegetables and cook for a further 2 minutes, until vegetables are tender. Turn heat to high, add ham hock, stock and boiling water, cover and bring to the boil. Simmer, covered, for about 10 minutes, until ham is falling off the bone.
  4. While soup is cooking, bring a small pot of water to the boil. Add peas and cook for 2-3 minutes, until bright green and tender. Drain well and refresh under cold water. Place in a small bowl. While peas cook, roughly chop mint leaves.
  5. Add mint to bowl with drained peas, along with a drizzle with olive oil and season to taste. Set aside. Place garlic dinner rolls on prepared tray and bake for 5-7 minutes, until golden and crispy. When ham hock is cooked, remove from pot and place on a chopping board. Keep pot on heat and reduce heat to low.
  6. Add split pea purée to pot and stir to combine. Cook for about 3 minutes, until heated through. Using tongs or two forks, remove skin from ham and discard. Pull ham meat away from the bone and shred. Discard bone. When soup is cooked, add shredded ham meat back to pot and season with pepper.
  7. ladle pea and ham soup between bowls and top with pea salad. Serve with a garlic butter and basil dinner roll on the side.

Nutritional Information

Energy 2020 kj
483 kcal
Protein 32.4g
Carbohydrate 51.6g
Fat 13.8g