dinner recipe #3: DONNA HAY’S CELERIAC, WATERCRESS & HAM HOCK SOUP

Celeriac, watercress, pea and ham hock soup_DH Winter 16

THE THIRD DELICIOUS WINTER SOUP RECIPE
BY DONNA HAY

{So so perfect with a crusty baguette and a glass of red!}


Donna Hay’s Pork Celeriac, Watercress, Pea and Ham Hock soup

what-you-need:
1 tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, sliced
1kg celeriac, peeled and chopped
6 cups (900g) frozen peas
2 cups (30g) watercress sprigs
½ cup (140g) natural Greek-style (thick) yoghurt
micro (baby) mint leaves and black chia seeds, to serve
ham hock stock
1.5kg ham hock
1 onion, peeled and quartered
3 bay leaves
8 sprigs thyme
1 bulb garlic, halved
6 litres cold water

what-you-do:
To make the stock, place the hock, onion, bay leaves, thyme, garlic and water in a large saucepan over high heat and bring to the boil (ensure there is enough water to cover the hock). Reduce heat to medium and cook for 1 hour–1 hour 15 minutes or until the ham is tender. Remove the hock and set aside to cool slightly. Using 2 forks, shred the meat and set aside, discarding bone and skin. Strain the stock and set aside.

Heat the oil in a large saucepan over high heat. Add the onion and garlic and cook for 3–4 minutes or until softened. Add the celeriac and 1.5 litres of the reserved stock+ and bring to the boil. Cook for 12–15 minutes or until the celeriac is tender. Add the peas and cook for 1 minute or until soft. Remove from the heat and add the watercress and yoghurt. Using a hand-held stick blender, blend until smooth. Divide the soup between bowls and top with the reserved shredded ham and mint leaves. Sprinkle with chia seeds to serve.

Serves 4–6.

+ Any remaining stock can be kept frozen in an airtight container for up to six months.


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This recipe is from Donna’s latest Winter issue – loving!

Chilly winter days are the perfect excuse to stay in and enjoy a few blissful hours of cooking. Spend time in the kitchen with our new ideas using creamy polenta, spicy chorizo and in-season winter veg. Our feel-good green soups are a warming pick-me-up on cooler nights, and, of course, our inspiring desserts are the sweetest way to winter comfort

The issue in on sale now online, in newsagents and supermarkets

You can also follow them here @donnahaymagazine

 

A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )

+ CLICK HERE for more of Donna’s recipes on bellaMUMMA


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