ZUCCHINI AND HAM HOCK SOUP

PREP 20MINS. COOK 1HR. SERVES 6.

Ingredients

• 1 tbsp extra virgin olive oil, plus extra, to drizzle

• 1 brown onion, peeled, cut into quarters

• 4 celery sticks, finely chopped

• 1 fresh bay leaf

• 4 medium zucchini, thinly sliced into rounds

• 800g-1kg smoked ham hock

• 1.5-2 litres (6-8 cups) water

• 2 tbsp pouring cream

• Fresh mint leaves, to serve

Method

Heat the 1 tbsp extra virgin olive oil, plus extra, to drizzle in a large, heavy-based saucepan over medium heat. Add the 1 brown onion, peeled, cut into quarters, 4 celery sticks, finely chopped and 1 fresh bay leaf. Cook, stirring, for 5 minutes or until softened. Add 4 medium zucchini, thinly sliced into rounds and cook for 3 minutes or until softened slightly.

2 Add the 800g-1kg smoked ham hock to the pan. Pour in the 1.5-2L (6-8 cups) water – there needs to be enough to just cover the hock, so you can add more than 2L, if necessary. Increase the heat to high and bring to the boil.

3 Reduce the heat to low. Cover and simmer, stirring occasionally, for 45 minutes or until the meat is tender and comes away easily from the bone. Remove the pan from the heat.

4 Remove the ham hock from the soup and allow to cool slightly. Use 2 forks to shred the meat into chunks. Discard the skin, fat and bone. Remove the bay leaf from the soup and discard.

5 Use a stick blender to blend the soup until smooth. Add the 2 tbsp pouring cream and stir to combine. Check the seasoning and season with pepper. It may also need a little salt (depending on how salty the ham hock is).

6 Return the soup to low heat and stir until warmed through. Add almost all the ham and stir through. Ladle into serving bowls. Sprinkle with the Fresh mint leaves, to serve and the remaining ham. Drizzle with the extra oil.