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
- Combine all into stock pot, cover with cold water and bring to boil
- 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.
- 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
- Take the cooked pork hock, remove all the meat from the bone and discard and fatty bits.
- Shred remaining meat as fine as possible with kitchen knife.
- Reserve until ready to finish the soup.
- Put strained stock into medium soup pot and bring to simmer.
- Add turnips and carrots and continue to cook until becoming soft.
- Add potatoes and lentils and continue to cook until potato and lentils become soft.
- Reduce heat and prepare ham hock.
- In hot pan add 1 tablespoon olive oil and add pork meat and sauté until pork is crispy.
- Season soup with sea salt and lots of fresh ground pepper.
- Ladle hot soup in large individual bowls or soup tureen.
- 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.