Leek and Lentil Soup

Method

1. Place the ham hocks in a saucepan. Add the sliced green leek tops, leaves of the celery and one of the carrots. Fill with cold water and cover. Bring to the boil and simmer for 2-3 hours until the meat is dropping off the bone. Remove the hocks and strain the stock, but don’t discard it.
2. Heat the oil in a large saucepan sauté the carrots, celery, and white part of the leak and onion until soft.
3. Pour over the stock until the vegetables are well covered. Add the lentils and simmer for 20-30 minutes.
4. Blitz with a hand held blender stick or mash with a potato masher. Add more stock if the soup is too thick. Shred the ham hock meat and add to the soup. Season with ground black pepper (it probably won’t need salt).