Small Bites: Parsnip and Ham Hock Soup with Apple and Nutmeg |
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Creamy parsnips, salty ham and sweet apples are a fine combination in this satisfying, thick soup.
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1 ham or bacon hock
1.5 litres water
1 sprig lemon thyme (or ordinary thyme)
4 large parsnips, peeled and diced
1 small onion, diced
25g butter
2 sweet apples, peeled and diced
1 teaspoon ground nutmeg
Salt and freshly ground pepper
¼ cup fresh cream
Garnish: extra thyme
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Place hock and water in a large pot, cover and simmer 1 hour. Remove hock from stock and set aside. Cool stock until any fat solidifies on top (overnight is good) then scoop it off and discard.
Add thyme, parsnips and onion to stock, cover and simmer until parsnips are tender, 30-40 minutes.
Remove thyme stalk and process soup until smooth.
Strip meat from bone, discarding skin, sinew and fat, and finely dice. Add to soup.
Heat butter in a shallow pan and sauté apple and nutmeg over moderate heat until softened, about 5 minutes. Tip into soup.
Heat soup through and season to taste. Serve in bowls with a swirl of cream on top, garnished with a few thyme leaves and a grind of pepper. Serves 6
Story: Jo Wilcox
Photographs: Rachael Hale
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