Roasted Root Vegetables and Ham Hock Soup Recipe - Chef Craig Flinn

Ingredients

• 1 large (or 2 small) ham hock
• 4 cloves garlic
• 2 whole cloves
• 2 bay leaves
• 1 onion, halved
• 1 stalk celery
• 1 whole carrot
• 1 onion, coarsely chopped
• 2 cups (500 mL) diced sweet potatoes
• 2 cups (500 mL) diced turnips
• 2 cups (500 mL) diced parsnips
• 2 cups (500 mL) diced celery root
• 1 cup (250 mL) diced carrots
• 1⁄3 cup (75 mL) olive oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) pepper
• 4 to 6 cups (1 to 1.5 L) chicken stock
• 4 cloves garlic, halved
• 1 tbsp (15 mL) summer savory, thyme or sage
• 1⁄2 cup (125 mL) heavy cream (35% mf) (optional)