Creamy, luxurious and soup-erb on those chilly nights when you’re best rugged up from the inside out. Love it!
Ingredients
Method
1.
Heat butter and oil in a large deep saucepan over a medium heat. Add leek and cook for 10 minutes or until softened. Add potato, bouquet garni and stock and stir until combined. Bring to the boil, then add ham hock. Reduce heat to low and cook, partially covered, for 1 hour or until meat on ham hock is very tender.
2.Remove from heat, then remove ham hock and put on
a chopping board. When cool enough to handle, remove skin and discard. Remove meat and shred or roughly chop. Using
a stick blender, puree vegetable mixture until smooth. Return ½ of the ham to pureed vegetable mixture. Return pan to a medium heat and cook, stirring, for 3 minutes or until heated through. Stir in cream and simmer for 1 minute. Season. Ladle soup into bowls. Top with remaining ham and chives and serve with scones on the side.
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