Ham Hock, Pea And Mint Soup

1. 1

   Melt butter in a large saucepan on medium heat. Saute onion and garlic 6-8 mins, until tender.

2. 2

   Add ham hock, split peas and 8 cups water (making sure ham is covered). Bring to a boil. Reduce heat to low. Simmer, covered, 2 hours, until ham falls off bone and split peas are very tender.

3. 3

   Remove hock from soup. When cool enough to handle, shred meat from bone.

4. 4

   Bring soup to a boil on high heat. Add frozen peas and cook 1 min, until bright green. Using a slotted spoon, remove 1/2 cup peas and set aside.

5. 5

   Stir in mint. Using an immersion blender, puree soup until smooth. Return three-quarters shredded ham to soup.

6. 6

   Serve soup topped with remaining ham, reserved peas and additional mint leaves. Accompany with bread.

* Per serving · 4 servings · Values may vary.

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