Ingredients
- For the broth:
- 1 bacon hock
- 2 carrots -cut (Ettrick Gardens)
- 1 large onion -cut (Ettrick Gardens)
- 3 sticks of celery -washed and cut (Oamaru Organics)
- 3 cloves garlic (Te Mahanga)
- 2 bay leaves
- 1-2 Tbsp seeded mustard
- 1/2 cup sherry
- Fresh ground pepper
- 2 Tbsp tomato paste
- 1 litre water
- For the Soup:
- 2 carrots peeled (Ettrick Gardens)
- 3 sticks of celery
- Greens of the celery (Oamaru Organics)
- 1 large onion (Ettrick Gardens)
- 2 potatoes -peeled (Caithness Farm)
- Fresh pepper
Bacon Hock Soup
Method
- Broth: Place all the broth ingredients into either a large slow cooker or heavy ovenproof dish
- Cook in the slow cooker for 8 hours on low OR in the ovenproof dish in the oven for 4-5 hours on 160 degrees C
- Once the meat is falling from the bone, remove into a dish and cool
- Strain the liquid into a soup pot and bring it to the boil
- Remove the meat from the bone, discarding the skin and the bones
- Using half the meat, shred it up finely and set aside
- (We will use the rest of the meat in other dishes)
- Soup: Using the peeler, peel strips from the carrots, celery, and cut the onions into thin rings
- Dice the potatoes and cut the celery greens roughly
- First add the potatoes to the broth, and cook for 10 minutes, then add the onions, carrots and celery, cooking for a further 5 minutes and finally the meat
- Simmer for a further 10 minutes and add the celery greens just before serving
Comments
Recipe by: Amy Dougherty
