Ham Hock and Butterbean Soup recipe

Ham Hock and Butterbean Soup

Number of Servings

4

Preparation Time

15 minutes

Cooking Time

30 minutes

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.

Ingredients

  • 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

Method

  1. Place the ham hock in a pan which is big enough to comfortably accommodate the hock and cover with cold water.
  2. Add the chopped vegetables, herbs and some peppercorns.
  3. Place the pan over a medium heat and bring to a slow simmer, removing any scum that appears on the surface with a ladle.
  4. Cook for at least 4 hours.
  5. The hock will be cooked when the thinner of the bones is easily pulled free of the meat.
  6. In a large, heavy-based pan heat a little oil and add the onions and celery, sweat gently until soft.
  7. Add the garlic and potatoes and continue to cook for a further three minutes stirring occasionally to prevent the potatoes from sticking.
  8. Add ham stock and bring to a simmer.
  9. Continue to cook until the potatoes are soft.
  10. Add the beans and bring the soup back to a simmer, cook for a further five minutes.
  11. Pour in the cream, stir and then simmer for a final three minutes. Remove from the heat and blend until smooth.
  12. For a silky smooth soup pass through a fine sieve.
  13. Serve in warm bowls topped with the shredded ham hock and a pinch of chopped parsley with a chunk of crusty bread.