Pea Soup With Ham

1. 1

   Using paring knife, peel off and discard skin from ham hock or pork roast. Trim off and discard fat. Wrap meat and bone in cheesecloth. Set aside.

2. 2

   In Dutch oven, heat oil over medium-low heat; fry onion, carrots, celery, garlic, bay leaves, salt, pepper and pork bone, stirring occasionally, until vegetables are softened, about 5 minutes.

3. 3

   Add stock, peas and 2 cups water; bring to boil over medium-high heat, skimming off any foam. Cover and simmer over medium-low heat until peas break down and meat is tender enough to fall off hock, about 1-3/4 hours.

4. 4

   Remove pork bone, take off cheesecloth and pull off and shred meat. Set meat aside. Discard ham bone and bay leaves.

5. 5

   In blender, puree half of the soup; return to pot along with meat. (Make-ahead: Let cool for 30 minutes. Transfer to container and refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Reheat to serve.) Ladle into bowls.

6. 6

   Serve with a garnish of green onions or a touch of cheese, or present as is, as you prefer.

No additional tips available.