From Former & Guest Co-Host Jack Sunday… a BACON BROTH recipe!
(Scroll to the bottom of the page to hear the podcast.)
Bacon Broth
Serves 6-8
1 bacon hock, about 900g/2 lb
75g/3oz/1/3 cup pearl barley
75g/3ox/1/3 cup lentils
2 leeks, sliced or onion, diced
4 carrots, diced
200g/7oz swede (rutabaga), diced
3 potatoes, diced
Small bunch of herbs (thyme, parsley, bay leaf)
1 small cabbage, trimmed, quartered or sliced
salt and pepper
Chopped fresh parsley, to garnish
Consider bread to serve with the soup!
- Sock the bacon in cold water overnight. Next morning, drain it and put it into a garge pan with enough fresh cold water to cover it. Bring to a boil, skim off any scum that rises to the surface, and then add to the barley and lentils. Bring back to a boil and simmer for about 15 minutes.
- Add the vegetables to the pan with some black pepper and herbs. Bring back to a boil, reduce the heat and simmer gently for 1 1/2 hours, or until the meat is tender.
- Life the bacon hock from the pan with a slotted spoon. Remove the skin, then take the meat off the bones and break it into bitesize pieces. Return to the pan with the cabbage. Discard the herbs and cook for a little longer until the cabbage is cooked to your liking.
- Adjust the seasoning and garnish with parsley and serve with bread!
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