Ham Hock, Leek and Butter Bean Soup

This soup is just so quick and easy and it is exactly what you want to eat on a gloomy, winters day. Pulled ham hock is probably the most convenient food product since sliced bread, and much nicer. It is ready cooked and it is ready shredded. It saves literally hours in the kitchen.

Ham Hock, Leek and Butter Bean Soup

Serves: 4

20g unsalted butter

2 leeks, halved and finely sliced

1 garlic clove, crushed

400g can butter beans, drained and rinsed

750ml chicken stock (or use good quality stock cubes)

1 tbsp dijon mustard

150ml single cream

180g Pulled ham hock (or leftover ham)

1 tbsp chopped chives

Heat the butter in a large pan until foaming. Add the leeks and garlic and sweat for 10 minutes, until the leeks have softened and begin to caramelise. Add the butter beans and chicken stock, then simmer gently for 3 – 4 minutes. Mix the mustard into the cream, then stir into the soup along with the ham. Serve hot with chopped chives.

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