Alnwick soup
Broth:
- 2 smoked ham hocks, about 1¾ pounds in total
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 bay leaf
- few sprigs of fresh thyme
- ½ teaspoon black peppercorns
- 2 large onions, roughly chopped
- 2 large boiling potatoes, cut into bite-size chunks
- 2 celery ribs, roughly chopped
- few sprigs of fresh thyme
- generous handful of fresh flat-leaf parsley, leaves chopped
Instructions:
The broth is light and flavorful, and at the same time the chunks of ham and vegetables are nourishing and satisfying.
- Cut off any rind and excess fat from the ham hocks, then place in a large pot. Cover with cold water and bring to a boil. Reduce the heat and let simmer for 10 minutes. Pour off the water.
- Add the onion, carrots, celery, bay leaf, thyme, and peppercorns to the pot to join the ham hocks. Cover with fresh water and bring to a simmer. Gently cook until the meat is tender and falling off the bone, 2½–3 hours, turning the hocks around halfway through to ensure even cooking. When ready, let the hocks cool in the liquid.
- Remove the ham hocks to a large bowl using a pair of tongs. Pull the meat off the bone and tear into bite-size chunks. Strain the stock into a clean pot and discard the vegetables, herbs, and peppercorns. Add the onions, potatoes, celery, and thyme to the strained stock and bring to a simmer. Cook until the vegetables are soft, 30–40 minutes. Add the chunks of ham and simmer for 10 minutes longer to warm through. Ladle into warm soup bowls and sprinkle with parsley.