Ham hock is the pork knuckle joint and this soup is perfect for using up leftovers after a roast.
When roasting I sprinkle the joint with fennel seeds and serve it with red cabbage and roast potatoes. There is always a lot of meat left on the bone which makes it perfect for creamy ham soup.
1 litre vegetable stock
100g yellow split peas
A diced carrot
1 stick of celery diced
A diced clove of garlic
Leftover ham hock
Fry the diced onion in a little oil.
Add the ham hock bone, the stock and the remaining ingredients.
Simmer for an hour.
Remove the ham hock bone from the soup.
Pull any remaining meat off the bone and return it to the soup.
Serve with fresh crusty bread.
This soup can also be frozen.
When roasting I sprinkle the joint with fennel seeds and serve it with red cabbage and roast potatoes. There is always a lot of meat left on the bone which makes it perfect for creamy ham soup.
Ingredients Serves 4
A medium onion1 litre vegetable stock
100g yellow split peas
A diced carrot
1 stick of celery diced
A diced clove of garlic
Leftover ham hock
Fry the diced onion in a little oil.
Add the ham hock bone, the stock and the remaining ingredients.
Simmer for an hour.
Remove the ham hock bone from the soup.
Pull any remaining meat off the bone and return it to the soup.
Serve with fresh crusty bread.
This soup can also be frozen.