How to make Bacon Hock Soup | Quick Feeds
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Pork Hock Vegetable Soup with Lentils Video Recipe cheekyricho
Video Cooking Demonstration of A rich Hearty Pork Hock, Vegetable and Red Lentil Soup. This very economical healthy and nutritious soup is perfect for those winter days, Its warming and delicious, can be made ahead of time and reheated and uses just about any vegetable you have in your kitchen. Do give it a try.
INGREDIENTS:
1 pork hock
2 stock cubes
enough water to cover hock
seasonal vegetables which might include but not restricted to any combination of the following ; potatoes,peas,carrots,corn,onion,garlic,sweet potato,zucchini,celery, pumpkin, mushrooms, broccoli, bay leaves, parsley spring onions.
METHOD:
To a heavy based deep pan add the pork hock, garlic and any root vegetables cook one and a half hours on a low heat.
remove meat from pot and allow to cool. Bone out Hock and Chop meat into smaller pieces and stand to one side. Add remaining ingredients. Cook a further 20 minutes, Taste and adjust seasoning add pork meat , peas and fresh tomato and just warm through. Serve in a deep bowl sprinkled with spring onions and parsley and serve immediately with slices of hot buttered toast.
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How to Cook Ham Hock Soup
In this video I cook ham hock soup, serving the baked ham hock along with a hearty soup made with the stock from boiling the hocks.
This is an alternative recipe to the more common ham and pea soup, but no less tasty and heartwarming.
My upload days are Wednesday and Sunday, with occasional additional uploads on certain special occasions.
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Mixed Vegetable & Ham Hock Soup Recipe with Barry Lewis of My Virgin Kitchen
Barry Lewis of My Virgin Kitchen puts the Morphy Richards Soup Maker through its paces with his delicious recipe for a ham hock and mixed vegetable soup - a true family favourite and an easy way to get everyone eating healthy.
If you're interested in purchasing one of our innovative soup makers, visit our website
Lentil and Ham Hock Soup
Lovely warming hearty winter soup.
A ham hock or gammon joint. Fried bacon also works to skip if you want this veggie or vegan.
3-4 large carrots
1/4- 1/2 Neep aka turnip,
1-2 leeks,
1 onion
4 vegetable stock cubes (if keeping it non meat)
250g red lentils
1 handful fresh parsley, or a shake of dried
black pepper, to taste
1. In a large saucepan, boil the ham hock or joint for 90 minutes in enough water to cover the meat.
2. This is now the base for the soup. Add in the carrots, red lentils, turnip, onion and leeks simmer for 45 minutes until tender.
3. Add in the chopped parsley and a generous helping of black pepper. Remove the Hock, shredding some and returning to the pan.
ALWAYS taste better day 2 and freezes no bother.