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.



  • 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.

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