Ham Hock, Sweet Potato & Celery Soup - cooking recipe

Ingredients

Ingredients in order of use
2 tablespoons butter
2 large yellow onions, peel & roughly chop
4 large garlic cloves, peel & rougly chop
1 kg ham hocks or 1 kg bacon bones with plenty meat, remove & discard skin & fat
10 bay leaves
2 teaspoons dried sage
1 teaspoon dried oregano
1 teaspoon dried herbs (tarragon, basil, parsely etc)
3 liters hot water
1 bunch celery & tops, chop & discard the hard core end, roughly chop celery & tops
1 kg sweet potato, peel & roughly chop
4 teaspoons salt (to taste)
4 teaspoons fresh ground black pepper

Preparation

1. In a very large saucepan (about 4 lts) over low heat, melt butter & saute onions & garlic.
2. Toss in all dried herbs, gently fry.
3. Remove meat from ham bone & roughly chop, toss meat & bone into pan.
4. When meat & onions just start turning brown, pour in hot water & stir well to remove all browning residue from bottom of pan.
5. Add celery & sweet potato.
6. Set temperature to gently boil & stir occasionally for about 2 - 3 hours.
7. Add ground black pepper.
8. Salt to taste (be careful, ham & bacon bones will vary in saltiness).
9. Add a little water if required to keep soup fluid but allow to thicken.