3. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. 4. Add the peas and cook just until defrosted. 5. In a blender, puree the soup in 2 batches until ...
Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée ...
Stir in the ham, allow to warm through in the hot soup and then serve ... In September 2023 this recipe was costed at an average of £3.87 when checking prices at four UK supermarkets (costed ...