Vegetable Hock Soup
Yield: 2-3 litres
- 1 bacon hock
- 500g of split peas
- 1 tbsp cooking oil
- 1 onion
- 1-2 parsnips, or swede, or other winter vegetables
- Half a celery
- 2-3 carrots
- 1 cup of beef stock
- In a large soup pot add stock, hock and split peas, cover the bone with extra water (approx, 2L) and simmer for 2-3 hours until the meat just starts falling off the bone. Add more water as required
- Approximately 30 mins-1 hour before serving, in a large fry pan, heat cooking oil with diced onion. Add diced vegetables and fry until onions turn transluscent 2-3 minutes. Add vegetables to the soup, along with any more water as required
- Scoop off any excess fat and serve. It tastes even better the next day!
Review this recipe
0 out of 5 stars (based on 0 reviews)
There are no reviews yet. Be the first one to write one.