Frozen peas: 200g (1 1/3 cups), Ham hock or leftover ham: 100g (3.5 oz, diced), Onion: 75g (1/2 medium, diced), Carrot: 75g (1 medium, diced), Celery: 50g (1 stalk, diced), Garlic: 6g (2 cloves, minced), Vegetable or chicken broth: 500ml (2 cups), Potato: 100g (1 small, diced), Fresh thyme: 2g (2 sprigs), Bay leaf: 1, Olive oil: 10ml (2 tsp), Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Heat 10ml olive oil in a large pot over medium heat. 2. Add 75g diced onion, 75g diced carrot, and 50g diced celery. Cook for 5 minutes until softened. 3. Add 6g minced garlic and cook for 30 seconds until fragrant. 4. Add 100g diced ham, 100g diced potato, 2g thyme, and 1 bay leaf. Cook for 2 minutes. 5. Add 500ml broth and bring to a boil. Reduce heat and simmer for 15 minutes until potato is tender. 6. Add 200g frozen peas and simmer for 5 minutes. 7. Remove thyme sprigs and bay leaf. 8. Use an immersion blender to partially puree the soup, leaving some chunks for texture (or transfer half to a blender, puree, and return to the pot). 9. Season with salt and pepper to taste. 10. Serve garnished with 5g chopped parsley.
