York Ham Hock and Pea Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

* Place the ham hock in a large pan and cover with cold water, bring to the boil. Remove from the heat and drain off the water, this will help remove some of the saltiness from the meat.

Step 2

* Add a further 2ltr/3½ pints of water to the pan and add all the ingredients apart from the frozen peas and bring to the boil again. Reduce the heat to a simmer and cook for 2 hours topping up the water as required.

Step 3

* When the meat is meltingly tender remove from the pan, leave to cool slightly, remove the fat, then when cool enough to handle shred the meat. Remove the bay leaves from the pan and add the frozen peas.

Step 4

4. Simmer for 2 minutes and blend until smooth in a food processor or hand-held blender, adding a touch more water if the soup is too thick. Return the soup to the pan to heat through.

Step 5

5. To serve, mix the hot soup with most of the shredded ham and pour into warmed serving bowls. Scatter the remaining shredded meat on top and sprinkle with chopped fresh parsley. Serve with crusty bread.