Smoked pork hock adds incredible flavour to this warming pea soup. 

Recipe: Michael Van de Elzen

Serves: 4

INGREDIENTS

1 smoked pork hock
1 carrot, peeled and quartered
1 onion, peeled and quartered
2 bay leaves
6 peppercorns
1 ltr chicken stock
1 ltr water
1 cup frozen peas

METHOD

Place everything except the frozen peas in a large pot with a lid. Bring to the boil, reduce heat and simmer (covered) for 1 hour.

Remove onion, carrot and bay leaves and discard. Remove pork hock and set aside. Add ¾ of the peas to soup and blitz until smooth. Add remaining whole peas and pick meat from pork hock into the soup. Serve soup hot with Gruyère Toasts.

Gruyère Toasts

8 slices ciabatta
4 tbsp Dijon mustard
100g Gruyère cheese, grated

Spread Dijon mustard over ciabatta slices then top with grated Gruyère. Place under a hot grill until cheese is golden and bubbling.