Author Notes
Perfect for a cold winter’s night, packed with veggies, it will make you feel wholesome from the inside out. The fat is trimmed from the hock, stock is also solidified to remove remaining fat on top to reduce the fat content. —Cle-ann
Ingredients
-
1
smoked ham hock, skin removed
-
1
leek
-
8
peppercorns
-
3
bay leaves
-
1
zucchini
-
a splashes
olive oil
-
2
carrots, diced
-
1 1/2 cups
pumpkin, diced
-
2
cloves garlic, sliced
-
2 1/2 cups
dried green split peas
-
a handfuls
parsley, chopped
-
Sea salt & freshly cracked pepper
Directions
-
To prep your leek, cut the green part off and wash well, reserve the white part.
-
In a large pot add ham hock, green part of leak, peppercorns, bay leaves, zucchini and fill the pot with cold water until three quarters full. Bring to the boil then simmer for almost 2 hours.
-
Take it off the heat and let it cool. Once cooled put it in the fridge overnight.
-
The following day, remove the soup from the fridge, remove all of the solidified fat off the top of stock using a spoon. Discard fat. Put on a high heat to melt the jellied stock.
-
Meanwhile dice the white part of the leek.
-
Take ham hock out of the stock, let it cool, then pull apart and chop the meat. Set aside.
-
Strain stock through a fine sieve into another large pot, this will ensure no grit is in the stock from the green park of the leek.
-
Bring sieved stock to the boil then add leek, carrots, celery, pumpkin, garlic, split peas, parsley and season. Reduce to a simmer stirring occasionally so the peas don’t stick to bottom. Return the pork. Add boiled water if it gets too thick. Simmer until dried peas are soft.
See what other Food52ers are saying.