Use in-season leeks and peas in this simple, yet hearty, vegetable and ham hock soup. Serve on one of the remaining cool nights before summer starts for a quick mid-week meal.
1 large ham hock
8 cups chicken stock
1 tbsp olive oil
1 large onion, finely chopped
1 leek (white part only), trimmed and sliced
3 large potatoes, peeled and diced
2 carrots, peeled and diced
3 sticks celery, diced
1 cup frozen peas
freshly ground black pepper, to season
⅓ cup parsley leaves,
roughly chopped, to serve
crusty bread rolls, to serve
1 Put ham hock in a large, deep saucepan. Add stock and 4 cups water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 1½ to 2 hours, regularly skimming surface of stock, or until the meat is falling off the bone. Remove pan from heat and skim any fat from surface. Remove ham hock from stock. Discard skin and bone. Roughly chop ham and set aside in a bowl. Transfer stock to a large bowl.
2 Heat butter and oil in a large saucepan over medium heat. Add onion and leek. Cook, stirring often, for 3–4 minutes or until soft. Add potato, carrot and celery. Cook for 10 minutes or until tender. Pour reserved stock over vegetables and bring to the boil. Add ham and simmer for 20 minutes. Add peas and cook for 2 minutes or until heated through. Season with pepper.
3 Ladle soup into bowls. Sprinkle with parsley and serve with crusty bread rolls.
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