Hearty Ham hock, Leek, Potato and Chorizo Soup Recipe

• 2 ham or bacon hocks
• 1 large carrot
• 1 large onion
• 1 leek
• 1 stalk celery
• 2 bay leaves
• 1 sprig of fresh thyme
• 1 sprig of fresh parsley
• 6 peppercorns

• 2 tablespoons of olive oil
• 1 large onion, finely chopped
• 2 medium leeks, finely sliced
• 5 medium potatoes, peeled and diced
• 1 - 2 chorizo sausages, finely sliced
• 2 - 3 cloves of garlic, crushed
• salt and pepper to taste
• A bunch of parsley, freshly chopped

Peel and roughly chop the vegetables. Place all of the first ingredients in a very large pot and cover with around 3½ litres of cold water. Bring to the boil and simmer for two hours skimming off any fat and such that surfaces. After the pot has been simmering for a couple of hours, remove the hocks and set aside. Strain off the veges from the stock through a sieve into a large bowl.

Return the empty pot to the heat and gently sweat the second onion and leek in the olive oil until soft. Add the previously prepared stock, diced potatoes, chorizo sausages and crushed garlic. Simmer for another hour or so. Meanwhile, finely shred the meat off both of the bacon hocks with your hands, discarding any thick skin, fat or sinew and the bone.

Add the shredded meat to the soup and stir well. Check the seasoning, adding plenty of freshly ground pepper, and salt if necessary. Simmer for another 15 minutes. Add the freshly chopped parsley just before serving.

(Serves 8 to 10)