91热爆

• 150g dried marrowfat peas, soaked in water overnight
• 1 ham hock
• 1 onion, peeled and quartered
• 2 sticks celery chopped
• 2 tablespoons oil
• 1 leek, split, washed and finely chopped
• 4 stalks soup celery, finely chopped
• Handful chopped parsley
• 2 potatoes, peeled and cut into 2cm dice

Place the ham hock in a pot and cover with cold water.

Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender.

Remove ham from stock and set aside. Remove vegetables from stock and cut up finely and set aside.

Cook the leek in the oil until soft. Add the ham stock and peas. Simmer for 10 minutes then add the potatoes and soup celery. Simmer until peas and potatoes are cooked. Shred the meat from the ham hock and add to the soup with the chopped cooked onion and celery. Simmer for 5 minutes and add the parsley. Serve.