Pea and Ham Risotto Soup

Cook Time 2 hours

Servings 6-8

Ingredients

1 cup green split peas, washed well

800g-1kg smoked ham hock or leftover ham bone

½ onion, studded with 6 cloves

1 carrot, cut into 6 rounds

3 celery stalks, cut into 3 cm batons

1 bouquet garni (6 thyme sprigs and 2 bay leaves tied together) 

1 cup frozen peas

1-1½ cups arborio rice

100ml thickened cream

½ cup freshly grated parmesan

Salt and pepper

Method

In a large pot combine the split peas, ham hock, onion studded with cloves, carrot, celery, and herbs. Cover with 4-5L of cold water and bring to the boil over, skimming off any impurities that rise to the surface. Turn the heat down to low and simmer for 1.5-2 hours until the meat on the ham hock easily comes away from the bone.

Remove the ham hock from the soup and cool slightly, before shredding the meat and discarding the skin, fat and bone. Remove onion and the bundle of herbs. Puree the soup, with a stick blender until silky smooth. It should be quite runny.

Return to the stove and bring to the boil. Add the rice and stir regularly for 15-20 minutes or until the rice has doubled in size but still al dente and the soup is thick.

Return the ham and stir in the cream and frozen peas. Check the seasoning, it may need a little salt (depending on how salty the ham hock is) and a good crack of pepper. Fold through the parmesan then serve.