This hearty stew has three steps which incorporate many of the same ingredients.  Keep in mind that many of the items in the ingredient list will be divided. Though it has many elements to it, few of the specific ingredients are vital in and of themselves. This recipe begs for substitutions.

1 ham hock

3 stalks celery, chopped

3 carrots, chopped

1 small yellow onion, chopped

1 celery root, diced

6 garlic cloves, minced

1 leek, chopped

2 bay leaves

6 whole peppercorns

3c chicken stock (optional)

olive oil

1 small shallot, minced

¼ c white wine

2 zucchinis, chopped

6 sundried tomatoes, minced

¼ t celery seed

8oz baked tofu, cubed

1 c peas

8oz fusilli pasta

2t parsley, minced

2t cilantro, minced

1t dill, minced

1/4c ranch dressing (or equal parts mayo & sour cream, 1 scallion & a teaspoon each of the above three herbs)

1t sugar

4 strips bacon

4oz chantrelle mushrooms

1T cream cheese

Juice of ½ a lemon

Make Broth

Combine ham hock, 2 stalks celery, ½ celery root, 1 large carrot, onion, 2 garlic cloves, 6 peppercorns, 1 bay leaf, ½ a leek, chicken stock if using and 6 cups water.  (If you do not use the chicken stock add 3 cups more water. Bring to a boil, add 1t salt, and boil at a good roll for about 1 hour.  Drain, reserving ham.

Make Stew

In a soup pot with oil to taste sauté shallot, 1 celery stalk, 2 small carrots, remaining ½ of the celery root cubed, and 1 bay leaf for 8 minutes until soft but not brown.  Add the remaining 4 cloves of garlic and cook for another minute or two. Add wine and boil 5 minutes.  Add ham hock and reserved broth and bring to a boil.  (Start on the finishing ingredients now) After the broth has come to a boil, add celery seed, sugar and dried tomatoes. Boil 5 minutes.  Break fusilli into 1 inch pieces and boil 5 more minutes.  Add zucchini, boil 5 more minutes.  Add Tofu and peas and boil 5 minutes or until zucchini begins to look cooked.  Turn off heat.  Remove the ham hock and add chopped herbs.  Let sit to cool slightly while preparing the finishing.

Finishing

In a cast iron skillet cook bacon over medium heat until cooked.  Remove onto paper towels.  Add the other ½ of the leek, thinly sliced, and heat until brown.  Remove to paper towels.  Add mushrooms and sauté for 5 minutes.

Put ranch dressing into a jar.  Add the cream cheese and the lemon juice and shake well.  Add ¼c of the soup broth.  Shake until combined.  Add ¼c more broth.  Shake again.  Put ¼ c of the jar contents into a ladle and slowly swirl it into the broth.  Continue adding until the entire jar is emptied.

Shred the meat off the ham hock and add to the bowls.  Ladle soup over and top with fried bacon, leeks and chanterelles.

The details:

Cooking time approx. 2 hours

Serves 4