Roasted Root Vegetables and Ham Hock Soup
You could realistically call this soup “winter cellar veggie soup” as it features all those things we have plenty of all winter long in Nova Scotia. If you omit the ham hock and use only vegetable stock, you’ll have a delicious vegetarian version.A dedicated meat eater, I do love the warm and satisfying meal that this soup provides — with all of the ingredients. You can garnish it with a drizzle of maple syrup, balsamic vinegar or melted butter, or with pieces of honey-roasted carrot. Paired with a piece of buttered bread or a biscuit, this is a classic stick-to-your-ribs winter treat.
In a stockpot, combine ham hock, 4 cloves garlic, cloves, bay leaves, halved onion, celery, and whole carrot; cover with cold water and simmer until ham is falling off the bone, about 2 hours. With tongs, transfer shock to the plate and let cool. Through fine-mesh sieve and discard solids, strain stock into a bowl and set aside for soup.
Pick ham from bone; with fingers, finely shred. Transfer to a bowl, moisten with a few drops of reserved ham stock, cover and refrigerate until ready to use. Discard bone.
In a large bowl, toss together chopped onion, sweet potatoes, turnips, parsnips, celery root, carrots, and oil; sprinkle with salt and pepper.Evenly spread on 2 rimmed baking sheets; bake in 400°F (200°C)oven until vegetables are beginning to caramelize, about 30 minutes.Transfer to clean stockpot; cover with reserved ham stock and top with 4 cloves garlic, halved, and summer savory. Add chicken stock to the pot until liquid comes at least 1 inch (2.5 cm) above vegetables; bring to a boil. Reduce heat and simmer for 30 minutes; with an immersion blender, puree to slightly coarse texture. Stir in ham. If desired for the richer broth, stir in cream.
Makes 12 servings
Ingredients
Directions
In a stockpot, combine ham hock, 4 cloves garlic, cloves, bay leaves, halved onion, celery, and whole carrot; cover with cold water and simmer until ham is falling off the bone, about 2 hours. With tongs, transfer shock to the plate and let cool. Through fine-mesh sieve and discard solids, strain stock into a bowl and set aside for soup.
Pick ham from bone; with fingers, finely shred. Transfer to a bowl, moisten with a few drops of reserved ham stock, cover and refrigerate until ready to use. Discard bone.
In a large bowl, toss together chopped onion, sweet potatoes, turnips, parsnips, celery root, carrots, and oil; sprinkle with salt and pepper.Evenly spread on 2 rimmed baking sheets; bake in 400°F (200°C)oven until vegetables are beginning to caramelize, about 30 minutes.Transfer to clean stockpot; cover with reserved ham stock and top with 4 cloves garlic, halved, and summer savory. Add chicken stock to the pot until liquid comes at least 1 inch (2.5 cm) above vegetables; bring to a boil. Reduce heat and simmer for 30 minutes; with an immersion blender, puree to slightly coarse texture. Stir in ham. If desired for the richer broth, stir in cream.
Makes 12 servings
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