Sweet Potato, Fennel & Ham Soup
Ingredients
Method
In a large frying pan, heat oil over medium-high heat. Add onion, garlic, fennel, parsley stalks, and carrot. Cook while stirring for 3 minutes until softened. Then, add garlic and rosemary, and continue cooking and stirring for another 3 minutes.
Transfer the cooked ingredients to the bowl of a 5L slow cooker. Add sweet potato, ham hock, stock, bay leaf, and 1 liter of water. Season with pepper. Cover with the lid and cook on high for 4 1/2 hours or on low for 7 hours, or until the ham hock is very tender.
Remove the ham hock from the soup. Separate the meat from the bone, discarding any fat and skin. Shred the ham. Return half of the shredded ham to the soup and blend using a stick blender until smooth. Season with salt and pepper to taste.
Garnish the soup with fennel fronds, chopped parsley leaves, remaining ham, and, if desired, a sprinkle of chili flakes. Serve alongside cheesy garlic bread.
Ingredients
Directions
In a large frying pan, heat oil over medium-high heat. Add onion, garlic, fennel, parsley stalks, and carrot. Cook while stirring for 3 minutes until softened. Then, add garlic and rosemary, and continue cooking and stirring for another 3 minutes.
Transfer the cooked ingredients to the bowl of a 5L slow cooker. Add sweet potato, ham hock, stock, bay leaf, and 1 liter of water. Season with pepper. Cover with the lid and cook on high for 4 1/2 hours or on low for 7 hours, or until the ham hock is very tender.
Remove the ham hock from the soup. Separate the meat from the bone, discarding any fat and skin. Shred the ham. Return half of the shredded ham to the soup and blend using a stick blender until smooth. Season with salt and pepper to taste.
Garnish the soup with fennel fronds, chopped parsley leaves, remaining ham, and, if desired, a sprinkle of chili flakes. Serve alongside cheesy garlic bread.