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Alnwick soup

I’ve used the core ingredients of the classic Alnwick stew to make this hearty soup. The broth is light and flavourful, and at the same time, the chunks of ham and vegetables are nourishing and satisfying. Eat with rye or seeded bread. Comfort in a bowl.

SERVES 4-6

Broth:

2 smoked ham hocks, about 750g

1 large onion, roughly chopped

2 large carrots, roughly chopped

2 celery stalks, roughly chopped

1 bay leaf

few sprigs of thyme ½ tsp black peppercorns

To finish:

2 large onions, roughly chopped

2 large waxy potatoes, cut into bite-size chunks

2 celery stalks, roughly chopped

few sprigs of thyme

generous handful of flat-leaf parsley, leaves chopped

Cut off the rind and excess fat from the ham hocks, then place in a large pot. Cover with cold water and bring to the boil. Reduce the heat and leave to simmer for 10 minutes. Pour off the water and the scum on top.

Add the onion, carrot, celery, bay leaf, thyme and peppercorns to the pot to join the ham hocks. Cover with fresh water and bring to a simmer. Gently cook for about 2½-3 hours until the meat is tender and falling off the bone. Turn the hocks around halfway through to ensure even cooking. When ready, leave the hocks to cool in the liquid.

Remove the ham hocks to a large bowl with a pair of tongs. Pull the meat off the bone and tear into bite-size chunks. Strain the stock into a clean saucepan and discard the vegetables, herbs and peppercorns. Add the onions, potatoes, celery and thyme to the strained stock and bring to a simmer. Cook for 30-40 minutes until the vegetables are soft. Add the ham pieces and simmer for another 10 minutes to warm through. Ladle into warm soup bowls and sprinkle with parsley to serve.