The Back Story
WHAT YOU NEED
2 lbs. meaty smoked ham hocks
½ medium Spanish onion, halved
3 small celery stalks, roughly chopped
½ medium carrot, peeled, roughly chopped
6 fresh garlic cloves
1 fresh bay leaf
1 sprig fresh thyme
6 black peppercorns
8 cups low sodium chicken stock
4 tablespoons unsalted butter
½ small Spanish onion, finely chopped
1 small carrot, peeled and cut into ½-inch pieces
2 teaspoons kosher salt
½ cup dry white wine
1 bunch fresh mint, plus some torn leaves for garnish
Two 10-ounce packages Birds Eye frozen baby peas
Extra virgin olive oil
Kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons non-fat Greek yogurt for garnish
WHAT TO DO
For Ham Hocks
1. Combine the hocks, vegetables, garlic, bay leaf, thyme and peppercorns in a medium stockpot. Add chicken stock and bring to a boil over high heat. Reduce heat to low, put the lid on, and cook at a steady simmer until the meat on the hocks is ready to fall off the bone 3 to 4 hours.
2. Remove hocks with a slotted spoon and put them in a big bowl. Strain the cooking liquid through a strainer into the bowl, and discard the vegetables and herbs. Let the hocks cool in the braising liquid.
3. After hocks are cool, fork pull the meat into bite-sized pieces and set aside. Discard the bones and most of the fat. Reserve broth for soup.
1. Add butter to a large pot over medium heat. Once the butter starts to brown, add onions, carrots and salt, stir well.
2. Cover pot and cook about 15 minutes, stirring occasionally until the onions are soft and the carrots are tender but firm.
3. Add wine and bring to a boil. Let wine reduce, about 3-5 minutes. Add mint and 4 cups of the ham hock broth. Bring broth to a boil, and add peas. Reduce heat to a simmer and cook peas until tender, about 5 minutes.
4. Blend everything in the pot, in batches until smooth. Season with salt and black pepper to taste. Pour soup into bowls, add ham hock meat and top with yogurt dollop.