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Zucchini and ham hock soup
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savory zucchini soup elevated with smoky ham hock for rich flavor and heartiness.
Ingredients:
  • 18.20 gm 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
  • 1.5-2L (6-8 cups) water
  • 40.40 gm pouring cream
  • Fresh mint leaves, to serve
Instructions:
  • In a large, heavy-based saucepan over medium heat, warm the oil. Stir in the onion, celery, and bay leaf and cook until softened, about 5 minutes. Next, add the zucchini and continue cooking until slightly softened, about 3 minutes.
  • Place the ham hock in the pan and add enough water to just cover it, you can add more if needed. Increase the heat to high and bring to a boil.
  • Lower the heat to a gentle simmer, cover the pan, and let it cook for 45 minutes until the meat is tender and falls off the bone effortlessly. Then, take the pan off the heat.
  • Take the ham hock out of the soup and let it cool down. Use 2 forks to shred the meat into chunks, getting rid of the skin, fat, and bone. Remove and discard the bay leaf from the soup.
  • Blend the soup with a stick blender until smooth. Stir in the cream, adjust seasoning with pepper, and add salt if needed, depending on the saltiness of the ham hock.
  • Return the soup to low heat and gently warm it. Stir in most of the ham. Serve in bowls, topped with mint leaves, the rest of the ham, and a drizzle of extra oil.

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