Low Carb Potato, Pea & Ham Soup

Method

STEP 1

Place ham hock, onion, celery, carrots and bay into a large pot, cover with water, bring to the boil and simmer until the hock is falling off the bone (about 90 minutes).

STEP 2

Strain the ham stock, discarding the vegetables, and place 2L of the stock into a medium saucepan and the remaining stock into another medium saucepan.

STEP 3

When cool enough to handle, remove the rind from the hock and pick off the meat. Set aside.

STEP 4

Bring both pots of stock to the boil, adding the peas to the first pot and the potatoes to the second.

STEP 5

Cook the peas for 5 minutes then blitz with a hand blender until smooth, season with salt and pepper. Strain the potatoes when tender (ham stock can be reserved for another use).

STEP 6

Divide the pea soup amongst the bowls, add the potato and shredded ham.

STEP 7

Serve garnished with snow pea shoots.

Ingredients