Smoked hock, carrot & kale broth

Tam West

Pea and ham is a firm family favourite in our house and has been for generations. This version is a bit more textural and I like the tomato/ham combo, and the fresh healthy kale (use any leafy greens here) to fold through at the end. The baby peas are there out of respect for the classic.

Ingredients

2 Tbsp	Olive oil
1	Small onion, diced
2 tsp	Garlic, crushed
1	Ham hock, about 700g (Main)
3 Ltr	Water
1 can	Chopped tomatoes
1 stick	Celery, chopped
1	Carrot, peeled and diced
½ cup	Macaroni, or any type of pasta (Main)
2 cups	Kale leaves (Main)
½ cup	Baby peas
2 Tbsp	Fresh herbs, including parsley, rosemary and thyme

Directions

1. In a large pot heat oil then fry onion for 4 minutes without colouring, add garlic and stir for 1 minute.
2. Place ham hock in the pot, add water, tomatoes, celery and carrot. Cover, bring to the boil then turn down to simmer for 50-60 minutes or until meat pulls away easily from the bone.
3. Remove ham hock and cool on the side. Add macaroni elbows, stir gently from time to time until macaroni is almost cooked.
4. Meanwhile remove skin from the hock and discard. Pull all the meat off the bone and shred into strips.
5. Add meat back to the soup with kale, peas and herbs. Season with salt and freshly ground black pepper.
6. Ladle into hot soup bowls and serve with warmed crispy baguette or your favourite bread.

More warm, nourishing soups from Geoff

• Creme of cauliflower and blue cheese soup
• Roast garlic and butternut soup