Potato soup with ham hock and petit pois

1
Ramona's Cuisine -

By
@ramonascuisine

• You may use oil to drizzle and shallow fry your onions and meat in step 1. I avoid using oil or butter in any recipes that contain meat. I just don’t find it unnecessary, but this is me. It’s not fuss but just a habit that built over the years. I do avoid frying in all my cooking as I haven’t been doing this for over two decades.
• I mentioned Turkish peppers – see this recipe to visualise those – they are used to grill for BBQs – some can be a little hot too, the darker the spicier they are.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6 people
Prep:
15 Min
Cook:
45 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • ·
    2 l stock i used vegetable but water is as good
  • ·
    200 g pork ribs i used smoked
  • ·
    400 g ham hock ready cooked – pulled
  • ·
    2 onions
  • ·
    1 larger carrot
  • ·
    2 celery sticks
  • ·
    4 potatoes large organic approx 500g
  • ·
    2 turkish peppers see recipe notes for more info on these
  • ·
    100 g fresh garden peas
  • ·
    1/2 courgette zucchini
  • ·
    1/2 leek i use the green end
  • ·
    2 cloves of garlic
  • ·
    2 bay leaves
  • ·
    3-4 tbsp fresh herbs i have used parsley and dill
  • ·
    2 tsp salt
  • ·
    2/3 tsp black pepper or less

How to Make Potato soup with ham hock and petit pois

Step-by-Step

  1. Place a larger pot over medium heat. Add the pork ribs together with the finely chopped leek and onions. Use a little drizzle of oil if you fancy a little frying and cook for 5 min stirring occasionally. I use a sprinkle of water instead of oil.
  2. Add the remaining chopped or cubed vegetables (1 carrot, 1/2 courgette, 2 celery sticks, 2 long Turkish peppers and the roughly cut potatoes. I usually cut those into 8 or 12 chunks depending on how big they are. Allow these to cook with some salt for a further 3-4 min. Stir every minute or so.
  3. Add the vegetable stock (or the water), the bay leaves. When it reaches the boiling point turn the heat slightly down to keep it to a nice bubbling point. Cover and cook for 40 minutes.
  4. After the 40 minutes, uncover, add some salt and freshly ground black pepper to taste. If using gammon or any salty meat you may reduce the amount of salt or add none at all.
  5. Add the cooked ham hock, the garlic and the frozen peas. Allow to boil for a further 10 min uncovered. Add the herbs at the end and serve with some nice crusty homemade sourdough or any crusty bread.

Printable Recipe Card

About Potato soup with ham hock and petit pois

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Eastern European




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