Creamy celeriac, mustard & ham hock soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
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- 1 unsmoked ham hockor gammon knuckle, weighing roughly 1.2kg
- 2 bay leaves
- 1 tbsp olive or rapeseed oilplus extra to serve
- 1 large onionhalved and sliced
- 1 eating apple(we used Braeburn), cored and cut into chunks
- 1 large celeriacwashed and cut into chunks (or peeled if very dirty)
- 100g crème fraîcheplus extra to serve
- 2 tbsp Dijon mustard
- crusty breadto serve
Nutrition: Per serving (8)
- kcal304
- fat22g
- saturates9g
- carbs6g
- sugars5g
- fibre3g
- protein19g
- salt1.01g
Method
step 1
Put the ham hock in a large pan with the bay leaves. Cover with water, bring to the boil and cook over a low-medium heat for 2 hrs, until the meat is very tender. Top up the pan with more water as needed while the ham cooks. Alternatively, cook the ham hock in a pressure cooker for 30 mins. Remove the ham and strain the stock into a jug. Remove and discard the rind, shred the meat and set aside until needed.
step 2
In the same pan, heat the oil over a medium heat, add the onion and cook for 10 mins, then add the apple and celeriac. Taste a little of the ham stock – if it is very salty, add water to dilute it. You’ll need about 1 litre in total (freeze any that’s left over for making more soup or risotto). Pour in the stock, bring to a simmer and cook for 20 mins or until the celeriac is very tender.
step 3
Add the crème fraîche and mustard to the soup, then blitz with a hand blender. Check and adjust the seasoning if necessary.
step 4
Warm the ham hock in a pan or the microwave. Serve the soup topped with a swirl of crème fraîche and a few drops of good olive oil, and a pile of ham hock – or make a ham and cheese toastie for dunking. Leftover ham hock will keep frozen for up to two months.
