Toolbar
12 Dec 2012

Serves 4
PREP 30mins 
COOK 3hrs 40mins
 

1 garlic bulb, unpeeled, plus 4 cloves extra, finely chopped
1 large (600g) smoked ham hock
1 fresh bay leaf
6 black peppercorns
2 thyme sprigs
6 cups (1.5L) chicken stock
1/3 cup (80ml) extra virgin olive oil
1/2 small fennel bulb, finely chopped
1/2 onion, finely chopped
1 celery stalk, finely chopped
100g freekeh (roasted green wheat)
2 x 400g cans chopped tomatoes
1 cup (180g) macaroni
1/2 bunch cavolo nero or kale, washed, shredded
1/2 cup (80g) fresh peas
1/2 cup (60g) peeled broad beans
4 slices sourdough bread (optional) 

 

tips- Freekeh is a lovely, slightly chewy green wheat. You can substitute with pearl barley, faro or dried white beans.

• For a cheaper alternative, smoked bacon bones work really well in this soup, producing a delicious stock.

• I love cavolo nero. It’s meaty, dense and full of goodness. Chard or savoy cabbage can be used as a substitute.

• If you don’t have three hours to cook the ham hock, why not try a pressure cooker – the job will be done in a third of the time!

 

 

1 Preheat oven to 180C or 160C fan. Wrap garlic bulb in foil. Place on a baking tray and bake for 45 mins, until soft. Cool.

2 Meanwhile, place ham hock, bay leaf, peppercorns and thyme in a large saucepan. Pour over stock and heat on medium until just boiling. Reduce heat to low, cover and simmer for 3 hrs, adding a little water if necessary to keep ham hock covered, until hock is tender. Remove hock and set aside. Strain stock though a fine sieve. Discard solids.

3 Heat 1/4 cup of oil in a clean saucepan on medium. Cook extra garlic, fennel, onion and celery for 2-3 mins, until fragrant. Add freekeh, tomato and strained stock. Simmer for 15 mins, until freekeh is almost tender. Add macaroni and cook for 15 mins, until pasta is tender.

4 Meanwhile, remove meat from bone of hock and roughly chop. Add to soup with cavolo nero, peas and broad beans. Season to taste and simmer for 5 mins, until peas and beans are tender.

5 Meanwhile, preheat a chargrill on high. Cook sourdough for 1 min each side, until toasted. Drizzle with remaining oil. Squeeze roasted garlic from skin and spread over toast.

6 Ladle soup into large serving bowls and serve with garlic toasts.


Rate this item
(0 votes)
Last modified on Wednesday, 12 December 2012 05:48
Gary Mehigan

Hi my Fellow Food Obsessed,
I have finally done it! A website which brings all my projects together in one neat little package. My website will hopefully be a place you will visit regularly for ideas, advise, recipes, tips and information about what I am doing throughout the year. From Masterchef to my books, my restaurants and the wonderful brands I represent including Ariston, Citibank, Masterfoods & Brita Water Filters, and my favourite recipes to cook, places to eat, and anything else I think you might like to hear about.  So sign up to my newsletter, and we will send you updates when there are new things/stuff/food to share. So tell your family & friends, and join my food obsession. Happy Eating. Gary.

How to stay connected with Gary Mehigan

Enquiries

Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
This email address is being protected from spambots. You need JavaScript enabled to view it..

 

Subscribe to my newsletter

Get the latest on news and offers direct to your email

FOLLOW GARY