Smoked Pork Hock and Lentil Soup

Good old traditional soup with a little twist and presentation

First, stock:(prepare ahead time)

• 1 smoked pork hock split ask butcher to cut for you
• 2 carrots
• 1 onion
• 2 ribs of celery
• Fresh thyme
• 2 tablespoons whole toasted black pepper

1. Combine all into stock pot, cover with cold water and bring to boil
2. Turn down to simmer and cook until meat falls of the bone about 2 to 3 hours. You may need to add water occasionally to keep pork hock covered.
3. When finished strain stock and pork until cool, reserve and discard rest of ingredients.

Second, soup: (prepare ahead time)

• 1 small diced turnip
• 2 med. diced carrots
• 2 med. Yukon gold potatoes peeled and diced
• 1 cup of red lentils

1. Take the cooked pork hock, remove all the meat from the bone and discard and fatty bits.
2. Shred remaining meat as fine as possible with kitchen knife.
3. Reserve until ready to finish the soup.

Final Make-up

1. Put strained stock into medium soup pot and bring to simmer.
2. Add turnips and carrots and continue to cook until becoming soft.
3. Add potatoes and lentils and continue to cook until potato and lentils become soft.
4. Reduce heat and prepare ham hock.
5. In hot pan add 1 tablespoon olive oil and add pork meat and sauté until pork is crispy.
6. Season soup with sea salt and lots of fresh ground pepper.
7. Ladle hot soup in large individual bowls or soup tureen.
8. Place crispy pork on top for garnish sprinkle with fresh cut chives or green onion and serve with good crusty bread, butter and your favorite glass of red wine.