Cauliflower and Ham Hock Soup (GF)
As the weather continues to be variable, I am not quite ready to swap soups for spring salads, so if you love cauliflower cheese, then this gluten-free soup recipe is for you…it is my most favourite soup that I have made to date!
250g / 9oz ham hock
1 small onion, finely sliced
50g / 2oz butter
½ leek, finely sliced
2 garlic cloves, minced
1 cauliflower, roughly chopped
1 medium potato, cubed
1ltr / 35fl oz vegetable stock
1 teaspoon gluten-free Dijon mustard
50g / 2oz peas
60ml / 2fl oz single cream or milk
60g / 2oz Cheddar cheese
Parsley, small handful
Salt and pepper, to season
1. Place the ham hock in a large, heavy saucepan and add enough water to cover the meat by about 1 inch (2.5 cm). Bring the water to the boil, then cover the pan and reduce the heat to medium. Let the ham hock simmer steadily for approximately 1 hour. The ham hock is ready once the meat begins to fall off the bone.
2. Next place the butter, onion and leek in a large saucepan and sauté for 5 minutes. Add the garlic, cauliflower and potatoes and continue to sauté for several minutes until all the vegetables have softened a little.
3. Add the vegetable stock and bring to the boil. Reduce the heat then simmer for 30 minutes or until all the vegetables are soft. Add the Dijon mustard, peas, milk and cream and stir until evenly blended.
4. Using 2 forks, shred generous pieces of the ham and add to the soup. Heat through and season according to taste. Enjoy immediately with some fresh crusty bread.