The thermometer is slowly dipping and what better way to welcome the cooler weather than with a winter staple: the beloved soup.
And this warming celeriac, watercress, pea and ham hock soup recipe by Donna Hay is just the thing to lift your spirits on a chilly winter’s day.
We can’t wait to try it for ourselves!
Celeriac, Watercress, Pea and Ham Hock Soup
YOU WILL 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
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.
Donna Hay Magazine – Winter Edition
Expect recipes bursting with creamy polenta, spicy chorizo and in-season winter veg, as well as feel-good green soups, and, of course, inspiring desserts.