1 Dorset meat Company Ham Hock (See our recipe for how to cook this) or leftover scraps of ham. Anything for a handful to a few hundred grams will suffice, according to preference, and what you might have leftover!
1 litre of vegetable stock
600g frozen peas
1 onion
100g Blue cheese – either Dorset Blue Vinney, Stilton, Roquefort or Gorgonzola
Method
Slice the onion, and fry gently, until soft.
Add the stock, simmer, then add the peas. Cook for 10 minutes till the peas have defrosted and softened.
Allow the soup to cool. Break up your hock or ham in to 2cm pieces, then add half to the soup. Blend finely, then rewarm the soup.
Fry the remaining ham until crispy.Serve the soup in bowls with crusty bread on the side, with the crispy ham on top of the soup, and the blue cheese broken in to chunks. (This will melt and add creaminess and pockets of flavour to the soup).
Get 
