Bacon Broth

Recipe idea
A hearty soup using seasonal winter veg.

From the Irish Heritage Cookbook

1 bacon hock (about 2lb)
3oz pearl barley
3oz lentils
2 leeks, sliced, or onions, diced
4 carrots, diced
7oz swede, diced
3 potatoes, diced
Small bunch of herbs (thyme, parsley, bay leaf)
1 small cabbage, trimmed, sliced
Salt and ground black pepper
Chopped fresh parsley, to garnish
Brown bread to serve

1. Soak the bacon in cold water overnight. Next morning, drain it and put it into a large pan with enough fresh cold water to cover it. Bring to the boil, skim off any scum that rises to the surface, then add the barley and lentils. Bring back to the boil and simmer for about 15 mins.

2 Add the veg (except cabbage) to the pan with black pepper and herbs. Bring back to the boil, reduce the heat and simmer gently for 1.5 hours, or until the meat is tender.

3 Lift the bacon hock fro 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.

4. Adjust the seasoning and ladle into large serving bowls. Garnish with parsley and serve with freshly baked brown bread.

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