Ham Hock Borlotti Bean and Kale Soup (Covent Garden Soup Co Competition)

Ingredients

1 ham hock
1 carrot
1 onion
A few black peppercorns
2 or 3 bay leaves

3 large floury potatoes, peeled and cut into chunks
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 onion, chopped
2 cloves of garlic, sliced
2 tbsp olive oil
2 tsp sweet smoked paprika
A good pinch of saffron
A pinch of cayenne pepper
750ml of ham stock
Ham from your cooked hock
250g of cooked borlotti beans
A few handfuls of sliced kale

Cooking instructions

1 – To cook your ham and make stock, put all of the ham and stock ingredients into a pot. Cover with water, bring to the boil and simmer for 2-2 and a half hours. The meat will be cooked when it falls from the bone.
2 – Remove the ham and leave to cool. Remove the fat and then peel off the chunks of delicious gelatinous ham.
3 – Pour the stock through a sieve and reserve. You can freeze what you don’t use.
4 – To make the soup, heat up the oil in a pan. Add the onion, celery, carrot and potato and cook for 5 minutes. Add the paprika, cayenne and saffron and stir for 1 minute.
5 – Pour in the stock. Bring to the boil and then simmer for 20 minutes, or until the carrot and potato have softened.
6 – Add the beans and kale. Simmer for a further 10 minutes.
7 – Finally, stir in the ham and heat through. Taste for seasoning then serve in large bowls with good bread.

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