Creamy Celeriac, Mustard & Ham Hock Soup Recipe

Introduction

This creamy celeriac, mustard, and ham hock soup is a comforting and flavorful dish perfect for chilly days. Combining tender ham, sweet apple, and earthy celeriac with a tangy mustard kick, it’s sure to become a family favorite.

Ingredients

• 1 unsmoked ham hock or gammon knuckle (about 1.2kg)
• 2 bay leaves
• 1 tbsp olive or rapeseed oil, plus extra to serve
• 1 large onion, halved and sliced
• 1 eating apple (such as Braeburn), cored and cut into chunks
• 1 large celeriac, washed and cut into chunks (peeled if very dirty)
• 100g crème fraîche, plus extra to serve
• 2 tbsp Dijon mustard
• Crusty bread, to serve

Instructions

1. Step 1: Place the ham hock and bay leaves in a large pan and cover with water. Bring to the boil, then simmer over low to medium heat for 2 hours until the meat is very tender. Top up the water as needed. Alternatively, cook the ham hock in a pressure cooker for 30 minutes.
2. Step 2: Remove the ham hock and strain the stock into a jug. Discard the rind, shred the ham meat, and set aside.
3. Step 3: Heat the oil in the same pan over medium heat. Add the sliced onion and cook for 10 minutes until softened.
4. Step 4: Add the apple and celeriac chunks to the pan. Check the saltiness of the ham stock and dilute with water if very salty, ensuring you have about 1 litre of liquid. Pour in the stock and bring to a simmer. Cook for 20 minutes or until the celeriac is very tender.
5. Step 5: Stir in the crème fraîche and Dijon mustard. Use a hand blender to blitz the soup until smooth. Taste and adjust seasoning if necessary.
6. Step 6: Warm the shredded ham in a pan or microwave. Serve the soup topped with a drizzle of crème fraîche, a splash of olive oil, and the shredded ham on top. Accompany with crusty bread or a ham and cheese toastie for dipping.

Tips & Variations

• If you don’t have a ham hock, smoked ham or leftover roast ham can work as a substitute, adding delicious flavor.
• For a richer taste, add a splash of cream instead of crème fraîche.
• If you prefer a chunkier soup, pulse the soup with the blender instead of blending completely smooth.
• Freeze any leftover stock for future soups or risottos.

Storage

Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Leftover shredded ham can be frozen for up to two months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use smoked ham hock instead of unsmoked?

Yes, you can use smoked ham hock for a smokier flavor, though it may make the soup saltier. Adjust the salt accordingly.

Is celeriac essential, or can I substitute it?

Celeriac provides a unique earthy flavor and creamy texture, but you can substitute with peeled and chopped parsnips or potatoes for a milder taste.

Creamy Celeriac, Mustard & Ham Hock Soup Recipe

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★★★★★

4.7 from 88 reviews

• Author: Jake
• Total Time: 2 hours 45 minutes
• Yield: 6 servings 1x

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Description

This creamy celeriac, mustard & ham hock soup offers a comforting blend of tender ham, sweet apple, and earthy celeriac, all enriched with tangy mustard and smooth crème fraîche. Perfect for a hearty lunch or dinner, this soup is slow-cooked to develop deep flavors and served with crusty bread for dipping.

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Ingredients

Scale 1x2x3x

Meat and Stock

• 1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg
• 2 bay leaves

Soup Base

• 1 tbsp olive or rapeseed oil, plus extra to serve
• 1 large onion, halved and sliced
• 1 eating apple (Braeburn recommended), cored and cut into chunks
• 1 large celeriac, washed and cut into chunks (peeled if very dirty)
• Approximately 1 litre ham stock (from cooking the ham hock)

Finishing Touches

• 100g crème fraîche, plus extra to serve
• 2 tbsp Dijon mustard
• Crusty bread, to serve

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Instructions

1. Cook the Ham Hock: Place the ham hock and bay leaves in a large pan, cover with water, and bring to a boil. Reduce heat and simmer over low-medium for 2 hours until the meat is very tender, topping up water as needed. Alternatively, cook in a pressure cooker for 30 minutes. Remove the ham, strain the stock into a jug, discard the rind, shred the meat, and set aside.
2. Sauté Aromatics and Vegetables: In the same pan, heat 1 tbsp oil over medium heat. Add the sliced onion and cook for 10 minutes until soft. Add the apple chunks and celeriac pieces, stirring to combine.
3. Add Stock and Simmer: Taste the ham stock; if very salty, dilute with water until you have about 1 litre. Pour the stock into the pan with the vegetables, bring to a gentle simmer, and cook for 20 minutes or until the celeriac is very tender.
4. Blend the Soup: Stir in 100g crème fraîche and 2 tbsp Dijon mustard. Using a hand blender, blitz the soup until smooth and creamy. Adjust seasoning with salt and pepper as needed.
5. Warm the Ham: Reheat the shredded ham hock in a pan or microwave until warm.
6. Serve: Ladle soup into bowls, topping with a swirl of crème fraîche and a few drops of good olive oil. Sprinkle with the warmed ham hock and serve with crusty bread or ham and cheese toasties for dipping. Freeze leftover ham hock for up to two months.

Notes

• The ham stock can be frozen and used later for soups or risotto.
• Adjust the saltiness of the stock by diluting with water if necessary.
• Use a Braeburn apple for a perfect balance of sweetness and tartness.
• For faster cooking, use a pressure cooker to reduce ham hock cooking time to 30 minutes.
• Leftover ham hock freezes well for up to two months.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: British

Keywords: celeriac soup, ham hock soup, creamy soup, mustard soup, comfort food, British soup recipe, slow-cooked soup