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Creamy celeriac, mustard & ham hock soup

Three bowls of creamy celeriac, mustard & ham hock soup

Creamy celeriac, mustard & ham hock soup

Name: Creamy celeriac, mustard & ham hock soup
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg; 2 bay leaves; 1 tbsp olive or rapeseed oil plus extra to serve; 1 large onion halved and sliced; 1 eating apple (we used Braeburn), cored and cut into chunks; 1 large celeriac washed and cut into chunks (or peeled if very dirty); 100g crème fraîche plus extra to serve; 2 tbsp Dijon mustard; crusty bread to serve

Cassie Best

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Serves 6 - 8

Easy

Prep: 15 mins

Cook: 2 hrs and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Make the stock for this soup from the ham hock to boost the flavour – you’ll also have plenty of ham left for making sandwiches or pies later in the week

Freezable

Gluten-free

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

1 unsmoked ham hock

or gammon knuckle, weighing roughly 1.2kg
2 bay leaves
1 tbsp olive or rapeseed oil

plus extra to serve
1 large onion

halved and sliced
1 eating apple

(we used Braeburn), cored and cut into chunks
1 large celeriac

washed and cut into chunks (or peeled if very dirty)
100g crème fraîche

plus extra to serve
2 tbsp Dijon mustard
crusty bread

to serve

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Nutrition: Per serving (8)

kcal304
fat22g
saturates9g
carbs6g
sugars5g
fibre3g
protein19g
salt1.01g

Method

step 1

Put the ham hock in a large pan with the bay leaves. Cover with water, bring to the boil and cook over a low-medium heat for 2 hrs, until the meat is very tender. Top up the pan with more water as needed while the ham cooks. Alternatively, cook the ham hock in a pressure cooker for 30 mins. Remove the ham and strain the stock into a jug. Remove and discard the rind, shred the meat and set aside until needed.
step 2

In the same pan, heat the oil over a medium heat, add the onion and cook for 10 mins, then add the apple and celeriac. Taste a little of the ham stock – if it is very salty, add water to dilute it. You’ll need about 1 litre in total (freeze any that’s left over for making more soup or risotto). Pour in the stock, bring to a simmer and cook for 20 mins or until the celeriac is very tender.
step 3

Add the crème fraîche and mustard to the soup, then blitz with a hand blender. Check and adjust the seasoning if necessary.
step 4

Warm the ham hock in a pan or the microwave. Serve the soup topped with a swirl of crème fraîche and a few drops of good olive oil, and a pile of ham hock – or make a ham and cheese toastie for dunking. Leftover ham hock will keep frozen for up to two months.

Recipe from Good Food magazine, February 2025

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A star rating of 5 out of 5.2 ratings

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