Name: Creamy Celeriac, Mustard & Ham Hock Soup Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: British
Ingredients: 1 unsmoked ham hock or gammon knuckle, roughly 1.2kg; 2 bay leaves; 1 tbsp olive or rapeseed oil, plus extra for serving; 1 large onion, halved and sliced; 1 eating apple (Braeburn preferred), cored and cut into chunks; 1 large celeriac, washed and cut into chunks (peeled if very dirty); 100g crème fraîche, plus extra for serving; 2 tbsp Dijon mustard; Crusty bread, to serve

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Introduction

This creamy celeriac, mustard, and ham hock soup is a comforting and flavorful dish perfect for chilly days. Tender ham hock enriches the broth while the apple adds a subtle sweetness, balanced by tangy mustard and smooth crème fraîche. Serve with crusty bread for a satisfying meal.

The image shows a plate with three grilled cheese sandwiches cut in half, stacked on a white plate. The sandwich bread is golden brown and toasted with a crunchy texture on the outside. Inside, layers of melted yellow cheese and shredded pink meat are visible, oozing slightly from the sandwich. Surrounding the plate are three light grey bowls filled with creamy pale yellow soup topped with small piles of shredded pink meat, a drizzle of oil, and a sprinkle of black pepper. One bowl has a silver spoon resting inside it. The food is placed on a white marbled surface with a soft grey wall background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unsmoked ham hock or gammon knuckle, 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: Put the ham hock in a large pan with the bay leaves. Cover with water, bring to the boil, then simmer over low-medium heat for 2 hours until the meat is very tender. Top up with 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.
Step 2: In the same pan, heat the oil over medium heat. Add the onion and cook for 10 minutes until soft. Add the apple and celeriac. Taste the ham stock; if very salty, dilute with water to make about 1 litre in total. Pour in the stock, bring to a simmer, and cook for 20 minutes until the celeriac is very tender.
Step 3: Stir in the crème fraîche and Dijon mustard, then blend the soup until smooth using a hand blender. Adjust seasoning if needed.

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 the ham hock. Enjoy with crusty bread or a ham and cheese toastie for dipping.

Tips & Variations

If the stock is too salty, always dilute with water to balance the flavors.
You can substitute celeriac with parsnips or potatoes for a different texture.

Add fresh thyme or parsley while cooking for extra herb flavor.
Leftover soup can be enriched by stirring in a little grated cheese before serving.

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 until steaming. Leftover ham hock meat can be frozen for up to two months and added to other dishes later.

How to Serve

The image shows three grilled cheese sandwiches stacked on a white plate with golden-brown toasted bread and melted cheese oozing out between the crispy layers with bits of shredded meat inside. Next to the plate are three white bowls filled with creamy beige soup, topped with chunks of pink shredded meat, a drizzle of oil, and a sprinkle of black pepper. One bowl has a spoon inside it, and the whole setting is placed on a white marbled surface with a brown chair in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use smoked ham hock instead of unsmoked?

Yes, smoked ham hock will work but will give the soup a smokier, stronger flavor. Adjust seasoning accordingly and consider reducing any added salt.

What if I don’t have a hand blender?

You can blend the soup in batches using a stand blender or mash the cooked ingredients with a potato masher for a chunkier texture.