- 1 smoked pork hock
- 1 carrot, peeled and quartered
- 1 onion, peeled and quartered
- 2 bay leaves
- 6 peppercorns
- 1L chicken stock
- 1L water
- 1 cup frozen peas
- Place first seven ingredients in a large pot with a lid. Bring to the boil, reduce heat and simmer, covered, for 1 hour.
- Remove carrot, onion and bay leaves, discard. Take out pork hock and set aside. Add ¾ of the peas to soup and blitz until smooth. Drop in the remaining whole peas, pick meat from pork hock and put in the soup. Serve hot with Gruyère toasts.
- 4 tbsp Dijon mustard
- 8 slices ciabatta
- 100g Gruyère cheese, grated
- Spread Dijon mustard over ciabatta slices, then top with grated Gruyère. Place under a hot grill until cheese is golden and bubbling.
Mike’s top tips:
- You can use a slow-cooker to make the soup. Just drop in all the ingredients in the morning, then all you need to do is blitz it and add the ham in the evening
- The soup can be served with plain toast, but why not take it to the next level? Simply adding Gruyére and mustard takes this delicious dish to a restaurant-quality standard