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Try this scrumptious recipe from Paddock To Plate at home!
To cook the ham hock, place the hock in a large saucepan with the water, carrot, onion, leek, celery, thyme and bay leaves. Bring to the boil, skimming off any scum that forms on the surface, reduce the heat to low and simmer for 3 hours, skimming the surface occasionally or until the meat is falling off the bone. Set aside until ready to add to soup.
Heat a splash of oil in a large stock pot over medium-heat, add the carrot, celery, eschallots and garlic and stir occasionally for 8-10 minutes, or until tender and translucent, then add a knob of butter and a pinch of salt. Add the baby potatoes and parsnip and continue to sauté for another minute. Add the chicken stock and a cup of the cooking liquid from the ham hock, bring to the boil, reduce heat and simmer for 20 minutes or until the potatoes and parsnip are tender.
Meanwhile strip the meat from the ham hock (discard any skin, bone or sinew), add to the soup and cook for another 10 minutes, then check the seasoning and adjust to taste.
Just before serving, add the cabbage, cavolo nero and beans and simmer for 1-2 minutes or until just cooked but still retaining their bright colour.
Finish with some finely grated Parmigiano-Reggiano and serve hot with some crusty bread.
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