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

 

  1. 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). 
  2. 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. 
  3. Using 2 forks, shred the meat and set aside, discarding bone and skin. Strain the stock and set aside.
  4. 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. 
  5. 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. 
  6. 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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