Ham Hock and Green Pea

Preparation

1. For the soup:

   • Place the ham hock in to a saucepan and pour over the water.
   • Bring to a boil then reduce the heat and simmer for 2 hours, skimming occasionally.
   • Once cooked remove the hock from the water and allow to cool slightly before shredding the meat.
   • Set aside until needed.
   • Strain 2.5ltr of the cooking water in to a new saucepan and bring back to the boil.
   • Whisk in the KNORR Classic Cream of Leek soup.
   • Add the peas and simmer for 3 minute then remove from the heat and blend until smooth.

2. To serve:

   • Remove the soup from the heat and pour in to serving bowls.
   • Garnish with flaked ham hock and pea shoots.