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Ingredients
- 50 gm Butter
- 350 gm Frzn peas
- 50 gm Plain flour
- 1 pt Ham stock Salt and pepper
- 75 ml Double cream
- 175 gm Frzn petit pois
- 8 ounce Ham hock, finely diced Croutons, to serve
- 1 x Ham hock
- 1 x Onion
- 1 x Carrot
- 2 x Bay leaves
Directions
- Take the ham hock which has been soaked in cool water for 12 hrs. Place in a pan with sufficient water to cover and add in the carrot, onion and bay leaves.
- Boil for 1 1/2-2 hrs till meat is tender. Take meat out and remove from the bone and finely chop.
- Strain and reserve the stock.
- Clean the pan and heat half the butter and add in the peas and cook gently for 5 min, covered.
- Add in flour, cook and add in stock slowly. Cook for 15 min. Liquidise soup and pass through a sieve. Return to the heat and season to taste.
- Stir in the cream but don't re-boil. Add in petit pois and diced ham. Serve with croutons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 906g | |
| Calories 1322 | |
| Calories from Fat 629 | 48% |
| Total Fat 71.34g | 89% |
| Saturated Fat 39.0g | 156% |
| Trans Fat 0.0g | |
| Cholesterol 319mg | 106% |
| Sodium 3483mg | 145% |
| Potassium 1629mg | 47% |
| Total Carbs 104.65g | 28% |
| Dietary Fiber 20.3g | 68% |
| Sugars 24.54g | 16% |
| Protein 67.06g | 107% |
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