Pea soup with gorgonzola dolce and ham hock

A vibrant pea soup recipe with the added indulgence of creamy blue cheese and meaty ham hock.

Ingredients

• 1 litre fresh chicken stock

• 650g frozen peas

• 50g gorgonzola dolce, plus more to serve

• A squeeze of lemon juice, optional

• A handful shredded ham hock, to serve

• Crusty bread to serve

Method

1. Heat the chicken stock in a pan, then add the peas and simmer for 5 minutes. Season with salt and freshly ground black pepper, then stir in the gorgonzola. Leave to cool, then whizz to a smooth soup with a stick blender.

2. Heat through, taste and adjust the seasoning – you may want to add a squeeze of lemon juice.

3. Garnish with the ham hock and a little more crumbled gorgonzola, then serve with plenty of crusty bread on the side.

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