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Pea & Ham Hock Soup
400g – serves 1
Serving suggestion: Everyone’s become a bread master during lockdown – serve the soup with yours, hot out the oven and served with lashings of butter.
Cooking method: Defrost first, then in a pot, heat over low on a stovetop with the lid on until completely defrosted, stirring occasionally. Raise the heat, lift the lid and stir until the dish comes to a boil.
1 in stock
A hearty meal in one thick winter soup, perfect for chilly nights with some chunky sourdough bread. Packed with vegetables and chunks of smoked ham hock meat that was slowly simmered with the peas for maximum flavour. Our recipe originates from an old family favourite, originating northern Europe, – Germany and the Netherlands.