Friday, 27 January 2017

Potato, leek and ham hock soup.

Serves 4
50g butter
1tbsp olive oil
2 banana shallots, peeled and finely chopped
2 leeks, sliced
1 stick of celery, finely chopped
1-2 cloves of garlic, peeled and finely chopped
2 large or 3 medium potatoes, peeled and diced
A large sprig of thyme
1 bay leaf
180g pack shredded ham hock (Waitrose)
750ml-1ltr chicken stock
A handful of parsley and/or tarragon
Bread to serve

Melt the butter and oil and sauté the shallots, leeks and celery for 8-10 minutes until soft.
Add the garlic and cook for a couple of minutes.
Add the potatoes, thyme and bay leaf and cook for 1-2 minutes with the buttery vegetables.
Stir in the ham hock, pour over the chicken stock and simmer, covered, for 25 minutes or until the vegetables are cooked through.
Season and sprinkle over the herbs and serve with the bread.

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