Ingredients
Serves: 8
- 1 bacon hock
- 4 cups (1 litre) chicken stock
- 4 cups (1 litre) water
- 2 bay leaves
- 4 cloves
- 8 peppercorns
- 1 tablespoon canola oil
- 2 medium onions, diced
- 8 medium potatoes, diced
- 2 carrots, diced
- 400g tin chickpeas, drained
- 1 cup peas
- fresh parsley, chopped
Directions
Preparation:10min ›
Cook:2hours ›
Ready in:2hours10min
- Simmer ham hock in large covered saucepan with water, stock, peppercorns, cloves and bay leaves for 1 1/2 hours.
- Remove hock and set aside to cool. In another saucepan, sauté the onions in the oil. Stir in the potatoes and carrot. Strain in the stock. Peel the hock, chop the meat then add it in.
- Bring to a boil then cover. Simmer until potatoes are cooked. Stir in peas and chickpeas then when heated, add parsley.
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Reviews in English (1)
1
Mean bacon hock soup! Yum! - 10 May 2012
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