Ham hock, broccoli and rainbow chard soup

Name: Ham hock, broccoli and rainbow chard soup recipe
Prep time: 30 min
Cook time: 250 min
Total time: 280 min
Yield: 4
Ingredients: 1.2kg smoked ham hock; 2 garlic cloves, sliced; 1 onion, thinly sliced; 2 bay leaves; 1 carrot, cut into 1cm pieces; 1 small fennel bulb, cut into 2cm chunks, fronds reserved; 1 small broccoli, cut into small florets; 1/2 bunch rainbow chard, leaves removed and torn, stems thinly sliced; 1 cup (120g) frozen peas; Extra virgin olive oil, to serve

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30m

4h 10m

Ham hock, broccoli and rainbow chard soup

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by Helena Moursellas

Apr 28, 2020

Begin this classic ham hock soup recipe 4 hours ahead.

1.2kg smoked ham hock
2 garlic cloves, sliced
1 onion, thinly sliced
2 bay leaves
1 carrot, cut into 1cm pieces
1 small fennel bulb, cut into 2cm chunks, fronds reserved
1 small broccoli, cut into small florets
1/2 bunch rainbow chard, leaves removed and torn, stems thinly sliced
1 cup (120g) frozen peas
Extra virgin olive oil, to serve

Method

1.

Place the ham hock, garlic, onion, bay leaves, carrot and fennel in a large saucepan over high heat. Pour in enough cold water to cover the ingredients and bring to a simmer. Reduce heat to low and cook, occasionally skimming fat from surface, for 3-4 hours (top up the water occasionally, if needed) until the meat falls off the bone. Shred the meat and discard the bone and skin. Set aside.
2.

Strain the stock through a fine sieve into a large saucepan, discarding the cooked vegetables. Place the stock over high heat and bring to the boil. Reduce heat to medium, add the broccoli, chard leaves, stems and peas and cook in stock for 8-10 minutes until stems are tender.
3.

Season to taste. Divide soup among bowls, top with shredded meat and reserved fennel fronds. Drizzle with olive oil to serve.