A great budget winter recipe using leftover ham and to add a little burst of flavour, green pesto. I had bought a Sainsbury’s slow cooked gammon hocks for taste testing. As usual like most ready meals they server 2, so I needed inspiration on what to use the 2nd ham hock for. Of course I always try to make my recipes a little different and thats where the pesto came in. You can either use it out of a jar or you can make your own pesto without pine nuts.
Pea Pesto and Ham Hock Soup
- 1 saucepan
- 1 onion chopped
- 1 medium potato peeled and diced
- 1 litre pork stock or stock cube
- 300 g thinly sliced ham
- 1 tsp pesto green
- 1 knob butter
- 200 g frozen peas
- Heat a knob of butter in a saucepan and when lightly foaming gently cook 1 chopped onion until softened, but not coloured.
- Tip in 1 peeled and diced medium potato and stir to coat in butter, then pour over 1l ham or pork stock. Simmer until softened.
- Tip in 500g frozen petit pois and bring back to the boil. Cook for a couple of mins.
- Remove from the heat and blend until smooth. Stir in 300g diced ham and serve.
- either stir in the pesto or place as dollops around the soup
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)