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Pea and Ham Hock Soup

You may have your go-to recipe, but with so many five-star ratings, maybe you should give this one a go! It’s an easy version of an old favourite, and there’s no need to soak the peas! How to make pea and ham hock soup: key tips Start by removing as much rind and fat from the ham before you cook it, as it can be a bit difficult to handle once cooked. Then it’s simply a matter of creating the base flavour for your soup. In other words, cooking the ham hock in a pot filled with chicken stock and all the vegetables. During this time, the juices from the meat will mingle with the stock and the flavours from the vegetables as they soften. Minerals and nutrients are also released from the bone as it cooks. You can skim any scum and fat from the top of the broth as it cooks. When the meat is tender, carefully lift the bone from the broth and set it aside until it is cool enough to handle. Remove all the meat from the bone and shred it using 2 forks. A stick blender is a fantastic tool that enables you to blend the ingredients in the pan, without the need to transfer everything to a blender in batches (of course, if you don’t have a stick blender then use a jug blender). Once the pea mixture is smooth, you can either stir in the shredded pork, or serve the soup and top with the shredded pork. Key ingredients in this pea and ham hock soup recipe Ham hocks are cured and smoked, and the method imparts a heavenly smoky and salty flavour to this soup. The vegies in this soup – onion, potato, celery, carrot and split peas – ensure this meal is packed with a wide range of nutrients. And because everything is blended together, this soup is a good way to get the kids to eat their vegies without complaint. The starch in the potato makes this soup gorgeously thick, when blended with the peas. Yellow split peas can be bought from the supermarket, and have a soft texture and a mild, earthy flavour. You can swap them with green split peas, if you like, which are a little stronger in taste, sweeter, and a bit less starchy. They both soften nicely when cooked in the broth and are easy to blend. Unlike other pulses, such as chickpeas and lentils, split peas require no pre-soaking. Take a look at more of our pea and ham soup recipes, plus some handy tips. And here are 23 recipes for pea lovers! This recipe was originally submitted by purplessgirl, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Vegetable chicken noodle soup

A hearty soup, which is great for winter weekend meals and it always tastes better the day after it's made.

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French Onion Soup

A traditional French onion soup that is definitely the best onion soup! I have tried many different onion soups over the years and I think this one is the best. Simple ingredients and a simple method of cooking. Takes a little time, but definitely worth the effort, a great starter for any dinner party.

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Lamb Shank and Vegetable Soup

A delicious, full flavoured winter soup.

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Seafood Chowder

What makes this chowder recipe our favourite? To start, it has bacon! Smoky, salty tiny pieces are fried until crisp, then reserved to be swirled in at the end. Flour, stock and cream, added to beautifully sautéed vegies give us a soupy richness and, to finish, seafood is perfectly poached in the barely simmering liquid. The result? A hearty yet elegant soup, worthy of a restaurant, yet all on the table in 30 minutes. How to make a seafood chowder: key tips This chowder is made using a holy trinity known as a mirepoix. While typically made with onion, the addition of leek to the carrot and celery provides a slightly sweeter and softer element. Sautéed in butter, the mirepoix provides a deep, sweet base ready to be built upon. Be sure to cook out the flour before adding the stock. It only takes a minute and will eliminate any raw flour taste and smell from the dish, which can detract from the flavour. It’s best to use heated stock so that the temperature doesn’t suddenly dip and increase the cooking time. After adding your fish pieces, stir often but gently, to move the fish around so that the pieces cook evenly and don’t settle on the bottom of your pan and become stuck. After adding the rest of the seafood and remaining ingredients, you’ll want your chowder to simmer gently. If the mixture boils rapidly, you will risk overcooking your scallops and prawns and causing the fish pieces to break apart. Serve your chowder immediately, with some crusty bread for dipping. Key ingredients in this seafood chowder recipe Choose a firm, white fish for your chowder such as barramundi, snapper, ling or King George whiting. Scallops and prawns are the chosen seafood extras in this recipe, but you could also add crab, lobster and clams, if you wish. Bacon, caramelised in the pan, adds wonderful salty bursts throughout this chowder. The leek, carrot and celery are the base flavours of the broth, while the potato makes it a little thicker and creamier. Fish stock can be purchased at some large supermarkets and quality grocery stores. Here are another 14 chowders to enjoy with a glass of wine, and 100 of our best winter soup recipes to warm your soul. This recipe was originally submitted by cherbettridge, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipes team and Natasha Shaw.