Mike van de Elzen: Pea and ham soup with cheesy toast

The Sunday Session with Francesca Rudkin

Pea and ham soup with cheesy toast

Cook time: 60 minutes

Prep time: 10 minutes

Serves: 6

1 smoked pork hock

1 carrot, peeled and quartered

1 onion, peeled and quartered

2 bay leaves

1 ltr chicken stock

1 ltr water

2 cup green lentils

½ tsp Salt

¼ tsp white pepper

Gruyere toast

8 slices ciabatta

4 tbsp Dijon mustard

100g tasty cheese, grated

Place all the ingredients in a large pot with a lid. Bring to the boil, reduce heat and simmer for 1 hour. Top up with more liquid if it becomes too dry.

Remove the bay leaves and discard.

Remove pork hock and set aside. Blitz the soup until smooth.

Pick the meat from pork hock and add into the soup.

Serve soup hot with tasty cheese toasts.

For the toast Spread Dijon mustard over ciabatta slices then top with grated tasty cheese. Place under a hot grill until cheese is golden and bubbling.

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