A true British classic and a great way to use up any vegetables lurking in the fridge. Ham hock is such an underrated cut. It has lots of tasty meat and imparts such a wonderful flavour to any soups. This works equally well with swede, cabbage, sprouts, potato, beans – the list is endless.
Ham Hock Soup
Both satisfying and tasty, not much beats this fabulous ham hock soup.
- 1 ham hock
- 2 litres water
- 1 onion chopped
- 2 celery sticks chopped
- 3 carrots finely chopped
- 3 parsnips finely chopped
- 1 leek sliced
- 100g red lentils
- 3 sprigs thyme stalks removed
- 1 tsp salt
- ground black pepper
- chopped parsley
- Step 1 Place the hock in a large enough saucepan and pour in the water. Bring to a simmer and simply add all the other ingredients except the parsley. Simmer partially covered for 40 minutes.
- Step 2 Remove the ham hock and leave to cool for a few minutes before removing the skin, shredding and adding to the soup. Alternatively whizz the soup before returning the shredded ham hock to the saucepan.
- Step 3 Serve with a sprinkle of chopped parsley.