Creamy celery, mustard and pork smoked soup

• unsmoked pork shoulder1

  or a gambon bone piece, about 1.2 kg

• bay leaf↗2
• olive or rapeseed oil1 tbsp tbsp

  plus extra for serving

• onion↗1 large

  large, halved and sliced

• apple1

  (used Braeburn), cored and diced

• celeriac↗1 large

  large, washed and diced (or peeled if very dirty)

• crème fraîche↗100g g

  plus extra for serving

• Dijon mustard↗2 tbsp tbsp
• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Place the smoked pork in a large pot together with bay leaves. Cover with water, bring to a boil and simmer on low‑medium heat for 2 hours until the meat is very tender. Add more water if needed during cooking. Alternatively, cook the pork in a pressure cooker for 30 minutes. Remove the meat and strain the broth into a jug. Discard the skin, shred the meat into fibers and set aside for later use.

2. 2

   In the same pot, heat the oil over medium heat, add the onion and cook for 10 minutes, then add the apple and celeriac. Taste a bit of the broth – if it’s too salty, add water to dilute. You’ll need about 1 litre in total (keep the remainder frozen for another soup or risotto). Pour in the broth, bring to a gentle boil and cook for 20 minutes or until the celeriac is very soft.

3. 3

   Add crème fraîche and Dijon mustard to the soup, then blend with an immersion blender. Adjust seasoning if necessary.

4. 4

   Reheat the smoked pork in a pan or microwave. Serve the soup garnished with a swirl of crème fraîche, a few drops of quality olive oil and a piece of pork – or make a pork and cheese sandwich for dipping. Leftover pork can be stored in the freezer for up to two months.