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Try this smoky ham hock soup, then check out our ham hock terrine, ham hock croquettes, ham hock rotolo and more ham hock recipes.

  • olive oil
  • 2 leeks
    rinsed and chopped
  • 2 carrots
    peeled and chopped
  • ½ small swede
    peeled and chopped
  • ½ tsp smoked paprika
  • 1 litre chicken stock
  • 2 medium potatoes
    peeled and cut into chunks 
  • about 300g cooked ham hock
    pulled into chunks
  • 200g Savoy cabbage or other greens
    shredded

Nutrition: per serving

  • kcal312
    low
  • fat7.8g
  • saturates2.1g
  • carbs26.6g
  • sugars11.4g
  • fibre11g
  • protein28.3g
  • salt2.7g

Method

  • step 1

    Heat 1 tbsp olive oil in a large pan. Cook the leeks until soft then add the carrots and swede. Cook for 3-4 minutes, stirring, then stir in the smoked paprika and cook for a minute more.

  • step 2

    Add the chicken stock and bring to a simmer. Cook for 5 minutes then add the potatoes and ham hock and simmer gently for another 10 minutes. Add the greens and cook for 5 minutes.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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