Recipe - Pork Hock And Lentil Soup

1 Bacon hock
1 tablespoon Oil + 2 tsp oil; (preferably
strongly
; flavoured olive
; oil)
1 Leek; washed and finely
; cut
2 md Carrots; finely minced
1 Celeriac; peeled and finely
; minced or
2 tablespoon Chopped celery stalk
4 Cloves garlic; crushed (4 to
5)
200 g Red lentils; well washed and
; drained
One half teaspoon Grated nutmeg
One half teaspoon Ground fennel seed
2 tablespoon Finely chopped fresh parsley
1 tablespoon Finely chopped mint
1 l Chicken; veal or vegetable
; stock
50 g Grated parmesan cheese
Pepper to season

In a large stock pot or saucepan gently cook the carrot, leek, celeriac or
celery, and garlic in 1 Tbsp oil for 3 or 4 minutes.

Add drained lentils and stir while continuing to cook for 30 seconds or so.

Add nutmeg and fennel and stir in.

Stir in about two thirds of each of the mint and parsley, reserving some of
each for a pesto sauce to go with the soup.

Add the hock and stock, put on lid and allow the soup to simmer very slowly
for at least 1 One half hours.

Meanwhile, make up a pesto sauce by pounding in a mortar or blending
remaining parsley and mint along with the parmesan cheese and 2 Tbsp oil
until a smooth paste is achieved. Season with pepper.

When hock is cooked, remove from soup, take off skin and fat, and cut into
small bitesized pieces.

To serve, put soup and bacon pieces into individual dishes and top with a
spoonful of the pesto sauce. Accompany with crusty bread.

Leftover potential: Keeps well for several days in the refrigerator.

Converted by MC_Buster.

Per serving: 331 Calories (kcal); 21g Total Fat; (59% calories from fat);
25g Protein; 8g Carbohydrate; 116mg Cholesterol; 277mg Sodium Food
Exchanges: 0 Grain(Starch); 3 One half Lean Meat; 1 One half Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.