With the cold weather well and truly upon us in Melbourne, I’m churning out a pot of soup each weekend. If you’re bored with your usual soup reportoire, give this one a try. It’s sure to warm you up.
Ham, tomato & fennel soup
500g ham hock
2 tbs olive oil
1 medium fennel bulb, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
1 x 400g tin of diced tomatoes
1 bay leaf (preferably fresh)
1 rosemary stem
2 litres cold water
Heat the olive oil gently and saute the onion, garlic, carrot, fennel and celery for 5-7 minutes or until starting to soften and caramelise. Add the ham hock.
Remove the ham bone and let it cool. Shred the meat, discarding the bones and skin and add back to the soup and serve.