Smoked ham, tomato and bread soup

Name: Smoked ham, tomato and bread soup recipe
Yield: 6
Ingredients: 1.5kg roma tomatoes, halved lengthwise; 2 small red onions, cut into thin wedges; 2 tbs finely chopped basil; 1 tbs finely chopped oregano; 1 tbs finely chopped flat-leaf parsley, plus extra to serve; 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle; 300g day-old ciabatta, torn; 2 tbs red wine vinegar; 2 (1.2kg each) smoked ham hocks; 2 celery stalks, chopped; 1 each large carrot, onion, small fennel, chopped; 3 garlic cloves, bruised; 3 bay leaves; 1 tsp black peppercorns; 1/4 bunch thyme sprigs

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https://healthimprovements.info/recipes/smoked-ham-tomato-bread-soup/uc0ve3e1 — Smoked ham, tomato and bread soup

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by Dominic Smith

Aug 26, 2019

A high fibre, high flavour soup to ward the winter chill.

1.5kg roma tomatoes, halved lengthwise
2 small red onions, cut into thin wedges
2 tbs finely chopped basil
1 tbs finely chopped oregano
1 tbs finely chopped flat-leaf parsley, plus extra to serve
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
300g day-old ciabatta, torn
2 tbs red wine vinegar

Smoked ham hock stock

2 (1.2kg each) smoked ham hocks
2 celery stalks, chopped
1 each large carrot, onion, small fennel, chopped
3 garlic cloves, bruised
3 bay leaves
1 tsp black peppercorns
1/4 bunch thyme sprigs

Method

1.

For the smoked ham hock stock, put all ingredients in a large saucepan over high heat. Pour in enough cold water to cover, bring to a simmer. Reduce heat to low and cook, skimming impurities from surface, for 3-4 hours (top up water occasionally) or until meat falls off the bone.
2.

Preheat oven to 200°C. Line 3 large baking trays with baking paper. Place tomato, cut-side up, on 2 trays and add onion. Scatter with herbs, drizzle with olive oil, season and roast for 1 hour.
3.

Place the ciabatta on the third tray, drizzle with olive oil and bake for 10-15 minutes, tossing occasionally, or until toasted. Set aside until ready to use.
4.

Transfer ham to a large tray, set aside until cool. Strain stock into a heatproof jug, discard solids. Shred ham into bite-sized pieces, transfer into a bowl and season. Discard bones and skin. Pour enough stock to cover meat to keep it moist. Set aside.
5.

Pour 6 cups (1.5L) stock into a large saucepan over medium-high heat. Place roasted tomato and onion into stock, bring to the boil. Reduce heat to low and simmer for 8-10 minutes or until tomato has coloured stock. Stir in three-quarters of the ham and vinegar. Season.
6.

Divide soup among bowls, top with ciabatta, remaining ham and extra parsley. Drizzle with extra olive oil, to serve.