celeriac, watercress, pea and ham hock soup
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 1kg celeriac, peeled and chopped
- 6 cups (900g) frozen peas
- 2 cups (30g) watercress sprigs
- ½ cup (140g) natural Greek-style (thick) yoghurt
- micro (baby) mint leaves and black chia seeds, to serve
ham hock stock
- 1.5kg ham hock
- 1 onion, peeled and quartered
- 3 bay leaves
- 8 sprigs thyme
- 1 bulb garlic, halved
- 6 litres cold water
- To make the stock, place the hock, onion, bay leaves, thyme, garlic and water in a large saucepan over high heat and bring to the boil (ensure there is enough water to cover the hock).
- Reduce heat to medium and cook for 1 hour–1 hour 15 minutes or until the ham is tender. Remove the hock and set aside to cool slightly.
- Using 2 forks, shred the meat and set aside, discarding bone and skin. Strain the stock and set aside.
- Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook for 3–4 minutes or until softened. Add the celeriac and 1.5 litres of the reserved stock+ and bring to the boil. Cook for 12–15 minutes or until the celeriac is tender.
- Add the peas and cook for 1 minute or until soft. Remove from the heat and add the watercress and yoghurt. Using a hand-held stick blender, blend until smooth.
- Divide the soup between bowls and top with the reserved shredded ham and mint leaves. Sprinkle with chia seeds to serve. Serves 4–6.
+ Any remaining stock can be kept frozen in an airtight container for up to six months.
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