Getting in hock: Ham hock and broad bean slow-cooked soup
 
Prep time
Cook time
Total time
 
A slow cooked delicious soup using a budget cut.
Author:
Ingredients
  • 1 ham hock – about 550 – 600g (defrosted if it comes frozen)
  • 1 onion – finely diced
  • 2 cloves of garlic, peeled and squashed
  • 1 carrot – diced
  • 2 sticks celery - diced
  • 2 medium potatoes – diced
  • Broad beans 125g (frozen)
  • Stock – about 750ml (from a cube is fine; water makes an adequate substitute)
  • 2 bay leaves
  • 1 lemongrass stalk, bruised
  • I small leek or 2 large spring onions, thinly sliced (optional for garnish)
  • Oil for frying
  • Salt and pepper to taste
Method
  1. Heat a glug of oil and add the onion. Cook gently for about 15-20 minutes until it starts to take on some colour. You can do this in the container you are eventually going to do the main cooking in if it will go on the stove-top or alternatively in a frying pan or wok.
  2. Add the garlic, carrots, celery, potatoes and ham hock and heat gently for a few minutes.
  3. If you’re using a different container to the main cooker (like a slow cooker), transfer all the ingredients from the pan to that. Add the stock and some ground pepper. You want the liquid to almost cover the ham hock. Don’t add any salt at this stage
  4. Cook slowly, covered, for about 4 hours in a slow cooker; about 2-3 hours on the stove top or in the oven. If the stove=top or oven, check periodically whether you need to add liquid if it is going dry.
  5. Add the broad beans and return to the heat for about one hour more.
  6. Check the meat is tender. If not, cook for a little longer.
  7. Check the seasoning and add salt if necessary.
  8. Remove the ham hock to a chopping board and use two forks to strip the skin. Then shred the meat away from the bones. Return the shredded meat to the soup.
  9. Serve, garnished with the optional thinly sliced spring onion or leek if desired.
Notes
Serves 4 generously.
It’s great served with some crusty bread or you could serve with rice if you’d prefer.
Extra can be frozen. If freezing, re-heat thoroughly before serving.
Recipe by The Cook with No Name at http://cookwithnoname.com/index.php/2015/06/04/getting-in-hock-ham-hock-and-broad-bean-slow-cooked-soup/