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Heartwarming and nutritional

‘Cook with Norah’

© Norah Brown MBE

Grange Lodge 25 July 2009

Hearty Ham Hock . . .& Curley Kale Soup

This is a really tasty, ‘full of goodness’ family broth . . . the noodles give it that extra bite and makes it into a very filling lunch or main course !

 Serves 4-5

1 x bought cooked ham hock,

 stripped and the meat diced into chunks, bone reserved

back pepper & salt

1.3lt/2½pt vegetable stock

2 tbsp olive oil, 25g/1oz butter

4 large potatoes, peeled & finely diced, to size of a cherry

2 large carrots, peeled & grated

2 onions, peeled & finely chopped

200g/7oz curly kale, course stalks removed

100g/4oz (½pkt)  fresh egg noodle, chopped with scissors

(freeze other half for use another day)

Put the butter and olive oil into a heavy base saucepan, add the onion and sauté for 5 minutes without browning.

Add the ham hock bone, , grated carrots, potatoes, 2 pints of the vegetable stock, black pepper and very little salt.

Bring to the boil and simmer gently for 30 minutes until the vegetables are cooked then remove the bone,

add the remaining stock, diced ham and bring back to the boil.

Simmer for 5 minutes, then add the curly kale and egg noodles, bring back to the boil and simmer

 for a further 5-6 minutes  until the kale is tender but still holding it’s nice green colour !

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