Ham Hock and Butterbean Soup
Number of Servings
A hug in a bowl, this silky, scrumptious soup is a joy to make and a pleasure to devour. Perfect for using up leftovers to ensure nothing goes to waste.
- 2 medium onions
- 2 sticks of celery
- 2 cloves of garlic
- 500g potatoes
- 2 tins of butter beans
- 100ml double cream
- sea salt and pepper
- I litre of ham stock (retained from cooking your ham hock)
- 200g ham hock or leftover ham
- oil for frying
- parsley to serve
- Place the ham hock in a pan which is big enough to comfortably accommodate the hock and cover with cold water.
- Add the chopped vegetables, herbs and some peppercorns.
- Place the pan over a medium heat and bring to a slow simmer, removing any scum that appears on the surface with a ladle.
- Cook for at least 4 hours.
- The hock will be cooked when the thinner of the bones is easily pulled free of the meat.
- In a large, heavy-based pan heat a little oil and add the onions and celery, sweat gently until soft.
- Add the garlic and potatoes and continue to cook for a further three minutes stirring occasionally to prevent the potatoes from sticking.
- Add ham stock and bring to a simmer.
- Continue to cook until the potatoes are soft.
- Add the beans and bring the soup back to a simmer, cook for a further five minutes.
- Pour in the cream, stir and then simmer for a final three minutes. Remove from the heat and blend until smooth.
- For a silky smooth soup pass through a fine sieve.
- Serve in warm bowls topped with the shredded ham hock and a pinch of chopped parsley with a chunk of crusty bread.