Ingredients
- 1 bacon hock
- 1 leek, 5mm slices
- 2 ribs of celery, cut into 3mm
- 3 large Agria potatoes, peeled, 5mm cubes
- 1 tsp black pepper corns
- 2 bay leaves
- parsley and spring onion (optional, for serving)
Vendors
Bacon hock, leek and potato soup
Method
- Boil the hock in enough water to cover for 45min, skimming off any scum that floats to the top.
- Pass through a fine sieve and return broth to the heat. Reserve the hock.
- Sautee the leeks and celery in a little oil. Add the potatoes, pepper corns, bay leaves.
- Pour over the broth, bring to the boil then reduce to a simmer.
- Meanwhile, strip the hock of any meat, adding this to the soup.
- Adjust seasoning to taste (see Comments below).
- Freeze, or serve with lots of shredded parsley and spring onion.
Comments
This is a very hearty soup and makes for a true meal-in-a-bowl. Be mindful that the hock is very salty and that the saltiness will rise as the soup reduces, so add any extra salt with caution.
