Family friendly

Ham hock and lentil soup

Name: Ham hock and lentil soup
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 6
Ingredients: 1 tbs olive oil; 2 carrots, finely chopped; 1 leek (white part only), thinly sliced; 1 celeriac bulb, peeled, finely chopped or 2 celery stalks, finely chopped; 4-5 garlic cloves, crushed; 200g red lentils, rinsed, drained; 1/2 tsp grated nutmeg; 750g ham hock; 2L (8 cups) chicken or vegetable stock; 2 tbs finely chopped flat-leaf parsley leaves; 1 tbs finely chopped mint; 1/2 cup (50g) grated parmesan; 2 tbs extra virgin olive oil

2 ratings

20m

2h 10m

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by Ian Parmenter

Chef, television presenter and author

Oct 03, 2015

Warm up this winter with this classic rendition of ham hock soup.

1 tbs olive oil
2 carrots, finely chopped
1 leek (white part only), thinly sliced
1 celeriac bulb, peeled, finely chopped or 2 celery stalks, finely chopped
4-5 garlic cloves, crushed
200g red lentils, rinsed, drained
1/2 tsp grated nutmeg
750g ham hock
2L (8 cups) chicken or vegetable stock

Parsley and mint pesto

2 tbs finely chopped flat-leaf parsley leaves
1 tbs finely chopped mint
1/2 cup (50g) grated parmesan
2 tbs extra virgin olive oil

Method

1.

Heat oil in a large stockpot or saucepan, add carrot, leek, celeriac and garlic, and cook over medium-low heat, stirring, for 3-4 minutes until softened. Add lentils and cook, stirring, for 30 seconds, then stir in nutmeg. Add hock and stock, bring to the boil, then reduce heat to low. Cover pan with a lid and allow soup to simmer for 2 hours.
2.

Meanwhile, make the pesto by pounding all ingredients in a mortar and pestle (or combine in a small food processor) until mixture forms a small paste. Season with pepper.
3.

Remove hock from soup, remove and discard skin and fat, and cut meat into small, bite-sized pieces. To serve, pour soup into 6 serving bowls, add ham pieces and drizzle with pesto.
4.

Accompany with crusty bread.