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Member recipe

Alnwick soup

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Serves 4

A hearty winter warmer

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  • Broth
  • 2 smoked ham hocks, about 750g
  • 1 large onion, roughly chopped
  • 2 large carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 bay leaf
  • few sprigs of thyme
  • 1/2 tsp black peppercorns
  • To finish
  • 2 large onions, roughly chopped
  • 2 large waxy potatoes, cut into bite size chunks
  • 2 celery stalks, roughly chopped
  • a few sprigs of thyme
  • generous handful of flat-leaf parsley, leaves chopped


    1. Cut off the rind and excess fat from the ham hocks, then place in a large pot.
    2. Cover with cold water and bring to the boil. Reduce the heat and leave to simmer for ten minutes.
    3. Pour off the water and the scum on top. Add the onion, carrot, celery, bay leaf, thyme and peppercorns to the pot with the ham hocks. Cover with fresh water and bring to a simmer.
    4. Gently cook for 2 1/2- 3 hours until the meat is tender and falling off the bone.
    5. Turn the hocks halfway through to ensure even cooking. When ready, leave the hocks to cool in the liquid.
    6. Move the ham hocks to a large bowl with a pair of tongs. Pull the meat off the bone and tear into bite size chunks.
    7. Strain the stock into a clean saucepan and discard the vegetables, herbs and peppercorns. Add the onions, potatoes, celery and thyme to the strained stock and bring to a simmer.
    8. Cook for 30-40 minutes until the vegetables are soft. Add the ham pieces and simmer for a further 10 minutes to warm through. Ladle into a warm soup bowl and sprinkle with parsley to serve.

Comments, questions and tips

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16th Apr, 2013
I made this using a boneless gammon joint. My husband loved it!
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