Pea and Ham Hock Soup

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Ingredients

1 small pack of either ham hock, bacon lardons or pancetta. (If not a pack then roughly 140g)
1 large diced potato
A good pour of frozen peas (Roughly 350g)
600ml Vegetable stock
Creme Fraiche or yogurt

Servings 1
Level of difficulty Average
Cost Average budget

Dry fry your ham hock (bacon or pancetta) until it begins to colour.

Dice your potato and add it to the pan. Add your peas to the pan. Add your vegetable stock to the pan.

Cover and cook for roughly 15 minutes.

Once the potato is softened along with the peas, get mashing with a masher. Don't completely mash it though. It is nice with a little bite.

Pop into your bowls and stir in a little Creme Fraiche