SMOKED HAM HOCK AND BARLEY SOUP » Otago Farmers Market

Ingredients

• Serves 4-6
• To cook ham hocks
• 2 small smoked ham hocks or 1 large (about 400g)
• 1 fresh bay leaf
• 1 thyme sprig
• 1 each carrot, onion and celery stalk, coarsely chopped
• Soup
• 1 Tbsp oil
• 1 each carrot, onion, leek and celery stalk, diced
• 1 garlic clove, crushed
• 300 g pearl barley
• 1.5 litre ham stock
• 4 collard green leaves, finely shredded
• To serve: The Port Larders Ceylon Sauce, chopped parsley.