Ham & White Bean Soup

Serves: 4

Ingredients

• olive or neutral oil


• 3 carrots, peeled and quartered at an angle


• 1 onion, diced


• 1 garlic clove, diced


• 1 ham knuckle/hock, bone in


• 1l chicken stock


• 400g tin haricot beans, drained


• bouquet garni: 4 thyme sprigs, 2 bay leaves and 2 parsley strands, tied together

Method

1. Ensure you use a casserole big enough to hold the ham. Heat 2 tbsp oil on a high, add the carrots and let caramelise. Turn heat to medium and sweat the onions and garlic for 6-7 minutes until translucent.



2. Add the ham, stock, beans and bouquet garni. Put a lid on, bring back to the boil and cook on a low for 45 minutes. Remove the lid and cook for a further 15-30 minutes depending on desired consistency (the longer cooked the thicker the soup).



3. Remove ham and shred, discarding any fatty parts. Add back to the pot along with the bone. Adjust the seasoning (be bold with the pepper but careful with the salt) and simmer for a further 10 minutes. Serve with Dijon mustard on the side and a fresh white baguette. 

(adjusted from a recipe by Tom Kitchin)