Hearty winter-warmer of a soup...

Ingredients - serves 4

2 ham hocks
4 sticks celery, finely chopped
2 leeks, finely sliced
2 carrots peeled and finely sliced
1/2 celeriac, peeled & cut into julienne
parsley stalks
1 tsp black peppercorns
1 tsp coriander seeds
2 bay leaves
2 sprigs of thyme
1 ltr chicken stock
2 x 420g cans of Essential butter beans drained
2 tbsp chopped parsley & chervil

Method

Place the hocks in a large saucepan, cover with water and leave overnight in a cool place. Drain and discard the soaking water.

Add parsley stalks, peppercorns, coriander seeds, bay leaves and thyme to the pan with the chicken stock then bring to the boil and gently simmer for 1hr 30 mins. Now add the chopped vegetables to the pan and simmer for a further 30 minutes. Turn off and allow to cool in the pan.

Carefully remove the skin from the ham hock and discard. Remove the meat from the bone and return to the pan. Season the soup to taste, add the beans and bring back to the boil and simmer for 10 minutes. Scatter with freshly chopped parsley and chervil and serve with crusty bread.