Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée ...
Reduce the heat and simmer for ten minutes. Add the cream and use a hand blender to liquidise the soup. Season, to taste and serve in a warm bowl, garnished with a mint leaf.
There's a reason these comforting and nostalgic soup recipes have stood the test of time. Craving a bowlful of comfort? You're in luck. In this collection of vintage soup recipes, you'll find old ...