Slow Cooker Garlic Soup with Ham

Arrange the garlic, celery, lemon halves and ham hock into the slow cooker. Slowly pour the stock over. Enclose the remaining ingredients in a teaball or square of cheesecloth to make the bouquet garnii, and immerse in the liquid. Cook on low for about 6 hours, occasionally turning the ham hock over.

Remove the ham hock and set aside. Discard the lemon halves and bouquet garnii.

Using an immersion blender or food processor, puree the soup until smooth. Season to taste with salt and pepper. Remove the skin and fat from the ham hock, then shred the meat with two forks, and divide among the serving bowls. Ladle the soup over the pork and serve with a thick piece of crusty bread slathered in butter.

That’s healing food.