Pea & Ham Soup

* this recipe is from Heston Bluementhal (a soup we had at his pub Hind's Head in Apr 2011 which was terrific!)

Ingredients:-
(serve 6)

For the ham-hock stock
1 onion - cut into quarters
1 large carrot - cut into half
1 celery stick- cut into half
1 large leek (white part only) - cut into half
1 garlic clove - crushes
1 bay leaf
4-6 sprigs of thyme
4 black peppercorns
1 ham hock (or chinese ham)
6 pints (or approx 105 fl oz) of water

For the soup
50g butter
200g shallots - sliced
75g pancetta - chopped (bacon)
1 garlic clove - crushed
500g frozen peas - defrosted
salt and pepper as desired

To Finish
smoked bacon - diced
180g frozen peas

How to make:
1. Combine all ingredients for the stock in a large, heavy based pan and bring to boil. Skim any scum from the surface and reduce heat and simmer gently, uncovered, for 2 hours until ham hock is cooked.

2. Remove from heat and leave to cool, strain the stock through a fine sieve, reserving ham hock on one side.
(for chinese ham, no need to reserve ham).

3. For the soup, heat the butter in a large pan, add the sliced shallots, pancetta and garlic, the seat for 10-15 min until  shallots are tender.

4. Add the stock, bring to boil and skim any scum from the top.

5. Add the peas and return to boil, then remove from heat and puree in a blender. Do it in a few batches.

6. Pass through a fine sieve into a clean pan, bring back to boil and correct the seasoning. If the soup is too thick, add a little water until destired consistencyt is achieved.

7. Shortly before serving, fry smoked bacons in a hot pan until crispy and divide them into bowls.

8. Cook the rest of the peas in boiling water for 5 min, then drain and divide them into bowls.

Pour soups into bowls and serve!

enjoy!