So here is the Matt Moran inspired Ham Hock & Vegetable Soup that we just love in our family:
What You'll Need:
Large Ham Hock (preferably free range & smoked)
2 Carrots Chopped
1 Leek Chopped
2 Stalks Celery Chopped
1 Clove Garlic Crushed or finely diced
1 Parsnip Chopped
1 1/2ltrs of Chicken Stock (you can use some of the broth from our recipe 2 weeks ago)
Handful of Green Beans Chopped
Handful of Chopped Cabbage
2 Handfuls of Potato or Sweet Potato
Knob of Butter (pref grass fed)
Salt & Pepper to taste
some Thyme & Bay Leaves
What to Do:
- 1) To cook the ham hock, place the hock in a large saucepan with the water, carrot, leek, celery, thyme and bay leaves. Bring to the boil, skimming off any scum that forms on the surface, reduce the heat to low and simmer for 3 hours, skimming the surface occasionally or until the meat is falling off the bone. Set aside until ready to add to soup.
- 2) Heat a splash of oil in a large stock pot over medium-heat, add the carrot, celery and garlic and stir occasionally for 8-10 minutes, or until tender and translucent, then add a knob of butter and a pinch of salt. Add the potatoes and parsnip and continue to sauté for another minute. Add the chicken stock and a cup of the cooking liquid from the ham hock, bring to the boil, reduce heat and simmer for 20 minutes or until the potatoes and parsnip are tender.
- 3) Meanwhile strip the meat from the ham hock (discard any skin, bone or sinew), add to the soup and cook for another 10 minutes, then check the seasoning and adjust to taste.
- 4) Just before serving, add the cabbage and beans and simmer for 1-2 minutes or until just cooked but still retaining their bright colour.
Then serve generously & watch them gobble it up!