Pork hock and lentil soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bacon hock | |
| 1 | tablespoon | Oil + 2 tsp oil; (preferably strongly |
| ; flavoured olive | ||
| ; oil) | ||
| 1 | Leek; washed and finely | |
| ; cut | ||
| 2 | mediums | Carrots; finely diced |
| 1 | Celeriac; peeled and finely | |
| ; diced or | ||
| 2 | tablespoons | Chopped celery stalk |
| 4 | Cloves garlic; crushed (4 to 5) | |
| 200 | grams | Red lentils; well washed and |
| ; drained | ||
| ½ | teaspoon | Grated nutmeg |
| ½ | teaspoon | Ground fennel seed |
| 2 | tablespoons | Finely chopped fresh parsley |
| 1 | tablespoon | Finely chopped mint |
| 1 | litre | Chicken; veal or vegetable |
| ; stock | ||
| 50 | grams | Grated parmesan cheese |
| Pepper to season | ||
Directions
In a large stock pot or saucepan gently cook the carrot, leek, celeriac or celery, and garlic in 1 Tbsp oil for 3 or 4 minutes.
Add drained lentils and stir while continuing to cook for 30 seconds or so.
Add nutmeg and fennel and stir in.
Stir in about two thirds of each of the mint and parsley, reserving some of each for a pesto sauce to go with the soup.
Add the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1½ hours.
Meanwhile, make up a pesto sauce by pounding in a mortar or blending remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil until a smooth paste is achieved. Season with pepper.
When hock is cooked, remove from soup, take off skin and fat, and cut into small bite-sized pieces.
To serve, put soup and bacon pieces into individual dishes and top with a spoonful of the pesto sauce. Accompany with crusty bread.
Leftover potential: Keeps well for several days in the refrigerator.
Converted by MC_Buster.
Per serving: 331 Calories (kcal); 21g Total Fat; (59% calories from fat); 25g Protein; 8g Carbohydrate; 116mg Cholesterol; 277mg Sodium Food Exchanges: 0 Grain(Starch); 3 ½ Lean Meat; 1 ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.