Рецепт Pork Hock And Lentil Soup
Порций: 6
Ингредиенты
- 1 x bacon hock
- 1 Tbsp. oil + 2 tsp oil, (preferably strongly flavoured extra virgin olive oil)
- 1 x leek, washed and finely cut
- 2 med carrots, finely diced
- 1 x celeriac, peeled and finely diced or possibly
- 2 Tbsp. minced celery stalk
- 4 x cloves garlic, crushed (4 to 5)
- 200 gm red lentils, well washed and liquid removed
- 1/2 tsp grated nutmeg
- 1/2 tsp grnd fennel seed
- 2 Tbsp. finely minced fresh parsley
- 1 Tbsp. finely minced mint
- 1 lt chicken, veal or possibly vegetable stock
- 50 gm grated parmesan cheese
- Â Â Pepper to season
Инструкции
- In a large stock pot or possibly saucepan gently cook the carrot, leek, celeriac or possibly celery, and garlic in 1 Tbsp oil for 3 or possibly 4 min.
- Add in liquid removed lentils and stir while continuing to cook for 30 seconds or possibly so.
- Add in 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 in the hock and stock, put on lid and allow the soup to simmer very slowly for at least 1 1/2 hrs.
- Meanwhile, make up a pesto sauce by pounding in a mortar or possibly blending remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil till 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 pcs.
- To serve, put soup and bacon pcs 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.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 271g | |
Recipe makes 6 servings | |
Calories 611 | |
Calories from Fat 307 | 50% |
Total Fat 34.17g | 43% |
Saturated Fat 10.71g | 43% |
Trans Fat 0.0g | |
Cholesterol 162mg | 54% |
Sodium 289mg | 12% |
Potassium 800mg | 23% |
Total Carbs 23.0g | 6% |
Dietary Fiber 10.9g | 36% |
Sugars 1.69g | 1% |
Protein 50.42g | 81% |