Creamy celeriac, mustard & ham hock soup recipe | Good Food

Ingredients

• 1 unsmoked ham hock or gammon knuckle, weighing roughly 1.2kg
• 2 bay leaves
• 1 tbsp olive or rapeseed oil plus extra to serve
• 1 large onion halved and sliced
• 1 eating apple (we used Braeburn), cored and cut into chunks
• 1 large celeriac washed and cut into chunks (or peeled if very dirty)
• 100g crème fraîche plus extra to serve
• 2 tbsp Dijon mustard
• crusty bread to serve