Smoky Ham Hock and Vegetable Soup
Another brew to feed by soup addiction . Winter is well and truly upon us in Melbourne and soup is my one lunch time solution. Nutritious, comforting and warming, a bowl of this soup will keep you going for hours.
1 ham hock, approx 1kg
4 litres of cold water
4 medium carrots, diced
4 sticks celery, diced
2 large Swiss brown mushrooms, diced
1 turnip, diced
1/2 sweet potato, peeled and diced
1 large potato, scrubbed and diced
1 cob corn, kernels only
3/4 cup fresh or frozen peas
60g green beans, cut into 1cm lengths
1 zucchini, diced
2 tomatoes, diced
1/2 cup small pasta shells
Put the hock into a large pot, add the cold water and bring to the boil. Add the carrots, celery, mushrooms and turnip. Return the pot to the boil and simmer for 30 minutes. Skim any fat that should create a scum on the surface. Add the remaining vegetables, return the pot to the boil and simmer for a further 30 minutes. Remove the hock and discard all the fat and skin. Cut the meat into large dice or shred. Return the meat to the pot, bring the soup back to the boil then add the pasta and cook a further 20 minutes. If the soup is very thick add extra water to create a good consistency. Season with salt and pepper to taste. Great served with a dollop of salsa verde on top. Makes 4 litres of soup.
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 