Another simple soup that is a brilliant way to use up ham hock leftovers (such as my sticky honey ham) is this gluten free pea and ham soup. It happens to be dairy free too and is possibly the quick soup you’ll ever make!
Pea and ham are a winning combination, the sweetness of pea marries beautiful with salty ham. This pea and ham soup freezes well too, so make up a big batch to see you through the winter months. If you don’t have leftovers to use up, Waitrose sell some pre-made pulled ham hock in handy little packets that work really well for this soup too.
Pea and Ham Hock Soup (Serves 2)
- 250g frozen peas
- Ham hock (approx 100g)
- 500ml vegetable stock
- 10g, fresh chives or 1tsp dried chives
- 1 clove garlic, crushed
- Black pepper
- Bring the vegetable stock to the boil in a pan and add the frozen peas, chives and garlic, along with a big grating of fresh black pepper. Bring to the boil again then turn down the heat, pop the lid on and cook for 10 minutes.
- Take the pan off the heat and blitz with a stick blender until smooth. Season to taste with a little salt and pepper.
- Place the ham hock into warmed soup bowls and then pour the hot pea soup over the top. Allow to sit for a couple of minutes and then serve with buttered-sliced of gluten free bread. Yummy!
For more gluten free winter warmer ideas have a little look through some of my other recipes:
- Spiced Carrot & Parsnip Soup
- Sweet Potato, Carrot and Red Lentil Soup
- Mac n Cheese with Hidden Veggies