Name: Minted broad bean and ham soup
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 teaspoon olive oil; 1 large (200g) brown onion, chopped coarsely; 2 trimmed (200g) celery stalks, chopped coarsely; 1 medium (120g) carrot, chopped coarsely; 2 clove garlic, crushed; 1 kilogram ham hock; 2 litre (8 cups) water; 3 cup (450g) frozen broad beans, peeled; 1 tablespoon lemon juice; 1/3 cup finely chopped fresh mint

Minted broad bean and ham soup

Minted broad bean and ham soup, ham and bacon recipe, brought to you by Australian Women's Weekly

Ingredients

2 teaspoon olive oil

1 large (200g) brown onion, chopped coarsely

2 trimmed (200g) celery stalks, chopped coarsely

1 medium (120g) carrot, chopped coarsely

2 clove garlic, crushed

1 kilogram ham hock

2 litre (8 cups) water

3 cup (450g) frozen broad beans, peeled

1 tablespoon lemon juice

1/3 cup finely chopped fresh mint

Method

1.Heat oil in large saucepan; cook onion, celery, carrot and garlic, stirring, until vegetables soften. Add ham hock and the water; bring to the boil. Reduce heat; simmer, covered, for 1 1/2 hours. Uncover; simmer 30 minutes.

2.Remove ham hock from soup; when cool enough to handle, remove meat from bone, shred coarsely. Discard skin and bone.

3.Meanwhile, add beans to soup; simmer, uncovered for 5 minutes or until beans are tender. Cool 5 minutes.

4.Using hand-held blender, puree soup in pan, until soup is almost smooth. Return ham meat to soup with juice; cook, stirring, until hot. Serve soup sprinkled with mint.

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Ingredients

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