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 with earthy celeriac and a touch of tangy mustard, it’s both hearty and elegant. Serve it with crusty bread for a satisfying meal.
Ingredients
- 1 unsmoked ham hock or gammon knuckle, weighing roughly 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 (or peeled if very dirty)
- 100g crème fraîche, plus extra to serve
- 2 tbsp Dijon mustard
- Crusty bread, to serve
Instructions
- Step 1: Place the ham hock and bay leaves in a large pan. Cover with water and bring to a boil. Reduce heat to low-medium and simmer for 2 hours until the meat is very tender. Top up with water as needed. Alternatively, cook the ham hock 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.
- Step 2: Heat the oil in the same pan over medium heat. Add the sliced onion and cook for 10 minutes until softened. Then add the apple and celeriac chunks. Taste the ham stock; if very salty, dilute with water to measure about 1 litre. Pour the stock into the pan, bring to a simmer, and cook for 20 minutes until the celeriac is very tender.
- Step 3: Stir the crème fraîche and Dijon mustard into the soup. Use a hand blender to blitz until smooth. Taste and adjust seasoning if necessary.
- Step 4: Warm the shredded ham hock in a pan or microwave. Serve the soup topped with a swirl of crème fraîche, a drizzle of olive oil, and a pile of warm ham. Enjoy with crusty bread or a ham and cheese toastie for dipping.
Tips & Variations
- If you prefer a chunkier texture, pulse the soup briefly instead of blending completely smooth.
- Use Granny Smith apples for a tarter flavor or sweeter varieties like Gala for mild sweetness.
- For a vegetarian version, omit the ham hock and use vegetable stock, adding smoked paprika for depth.
- Leftover ham can be used in sandwiches or salads to reduce waste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Leftover shredded ham hock freezes well for up to two months—defrost before reheating or using in other dishes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use smoked ham hock instead of unsmoked?
Yes, smoked ham hock will add a smokier flavor to the soup, which can be delicious. Just reduce or omit any additional smoked seasoning to avoid overpowering the dish.
What if I can’t find celeriac?
You can substitute celeriac with parsnips or turnips for a similar earthy taste and texture, though the flavor will be slightly different.
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Creamy Celeriac, Mustard & Ham Hock Soup Recipe
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
Description
This creamy celeriac, mustard & ham hock soup is a comforting and flavorful dish that combines tender, slow-cooked ham hock with sweet apple, fragrant celeriac, and a tangy mustard crème fraîche swirl. Perfect for chilly days, this soup is hearty yet smooth, served best with crusty bread or a ham and cheese toastie for dunking.
Ingredients
Ham Hock and Stock
- 1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg
- 2 bay leaves
- Water, enough to cover the ham hock (about 1.5 to 2 liters)
Soup Vegetables and Flavorings
- 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)
Finishing Ingredients
- 100g crème fraîche, plus extra to serve
- 2 tbsp Dijon mustard
- Crusty bread, to serve
Instructions
- Cook the Ham Hock: Place the ham hock and bay leaves in a large pan and cover with water. Bring to a boil, then simmer over low-medium heat for about 2 hours until the meat is very tender. Add more water as needed to keep the hock covered. Alternatively, use a pressure cooker and cook the ham hock for 30 minutes. Remove the ham, strain the stock into a jug, discard the rind, shred the meat, and set aside.
- Sauté the Vegetables: Heat olive or rapeseed oil in the same pan over medium heat. Add the sliced onion and cook gently for 10 minutes until softened. Then add the apple chunks and celeriac pieces to the pan.
- Add Stock and Simmer: Taste the ham stock for saltiness and dilute with water if very salty. You’ll need about 1 litre total liquid. Pour the strained stock back into the pan with the vegetables and bring to a simmer. Cook for 20 minutes, or until the celeriac is very tender.
- Blend the Soup: Stir in the crème fraîche and Dijon mustard, then carefully blitz the soup using a hand blender until smooth and creamy. Adjust seasoning with salt and pepper as needed.
- Warm and Serve: Reheat the shredded ham hock gently in a pan or microwave. Serve the soup topped with a swirl of crème fraîche, a drizzle of good olive oil, and a generous pile of ham hock. Enjoy with crusty bread or dunk a ham and cheese toastie for an extra treat. Leftover ham hock can be frozen for up to two months.
Notes
- Use a pressure cooker to significantly reduce cooking time for the ham hock.
- If the stock is too salty, always add water to balance the taste before simmering the vegetables.
- For a smoother texture, ensure the celeriac is very tender before blending.
- Crusty bread or a ham and cheese toastie make perfect accompaniments for dipping.
- Leftover ham hock freezes well for up to two months; shred and freeze in portions for future recipes.
- 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, fall soup, British soup, comfort food, slow-cooked ham
