Pea and Ham Hock Soup

We're sharing another tasty recipe from our talented chef and his team at Cederberg Ridge. This delicious pea and ham hock soup is super easy to make - trust me - I'm not the greatest cook, and even I can manage this one! It makes a lovely starter, but can also be served as a main course as it is hearty and filling!

What you'll need:

1kg peas
2 whole onions finely diced
4 cloves of garlic
50g butter
50ml white wine for deglazing
100ml milk for extra liquid
Fresh mint and thyme to taste
Salt and pepper to taste

For the pork:
1 Pork Eisbein
4 large carrots, roughly chopped
2 onions, roughly chopped
5 bay leaves
Black peppercorns
Water

To make the soup:

Add all the ingredients to a large pot, and sauté in 50g of butter.
Then add 50ml of white wine to the pan.
Add milk and allow to simmer for 1 minute and remove from the heat.
Put the mixture in a blender.

*Note: don’t let the onions colour

To cook the pork:

Place the pork eisbein into a large pot, add all the other ingredients and fill the pot up with water.
Bring slowly to the boil, then allow to simmer for 2 - 3 hours.

To finish:

Garnish with orange segments, fresh peas, the pork eisbein meat and fresh pea shoots. Add cream to serve.
If you aren't staying with us but would love to sample some of these delicious dishes, come and join us for a meal at Cederberg Ridge. Call us to find out more (Booking is essential).

Pea and Ham Hock Soup compliments of our kitchen