Ingredients
Gruyère toasts
Method
Dutch pea and ham soup
1.Place first seven ingredients in a large pot with a lid. Bring to the boil, reduce heat and simmer, covered, for 1 hour.
2.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.
3.Drop in the remaining whole peas, pick meat from pork hock and put in the soup.
4.Serve hot with Gruyère toasts.
Gruyère toasts
5.Spread Dijon mustard over ciabatta slices, then top with grated Gruyère.
6.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 – Mike Van de Elzen
Note
